Preheat oven to 350 degrees. Grease a miniature muffin tin with non-stick cooking spray.

Roll cookie dough into 1-inch balls and place in muffin cups.

Bake for 8-12 minutes, or until just golden brown. The dough should fall in the center to form a miniature tart shell. If necessary, tap dough down with the back of a spoon to form the shell.

Let cookie shells cool in the pan for about 10 minutes. Carefully loosen the cookies by running a sharp knife around the edges of the muffin cups, then remove to a wire rack to cool completely.

Slice bananas into 1/4 inch slices and place one slice in the bottom of each cookie cup.

Stop with a few pieces of pineapple and diced strawberry.

Top with whipped cream, chocolate syrup, nuts and a maraschino cherry.

Serve immediately.