Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice. Let stand for 5 minutes. Drain bananas. Arrange bananas over bottom of crust, set aside.
Beat cream cheese and 2 tablespoons pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix and beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving. Fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping. Spread evenly over banana slices. Cover and freeze until firm.
Remove from freezer 10 to 15 minutes before serving. Chop three cherries and pat dry. Arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Spoon remaining whipped topping onto center of pie. Sprinkle with pecans, top with cherry.
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