Add strawberries to medium sauce pan with sugar and lemon juice. Toss to combine. Place over medium heat until bubbling. Reduce to a simmer and cook for 8-10 minutes, until the mixture has thickened. Remove from heat and then smash strawberries gently with a potato masher. Let cool before using.
For the hot fudge:
Add cream, butter, corn syrup, and sugar into a medium saucepan. Whisk together and place over medium-high heat to boil. Once boiling, cook for 3 more minutes, whisking occasionally to keep it from boiling over.
Remove from heat and add chocolate and vanilla extract. Whisk until smooth. Let it cool for 10 minutes to let it thicken. Store leftovers in the fridge for up to 2 weeks.
To assemble the parfaits:
Place the cubed pineapple on a cutting board and mince it up until it has the consistency of crushed pineapple. Set aside in a small board. Slice a banana length-wise so you have two long pieces of banana. Repeat with the other 3 bananas.
Wipe clean the cutting board and add the peanuts. Chop them up and set aside in a small bowl.
Take a pint glass or a parfait glass and line with two halves of banana. Add ½ cup of chocolate ice cream to the bottom and then top with a tablespoon or two of hot fudge. Add ½ cup of vanilla ice cream and then top with two tablespoons of crushed pineapple. Finally, add ½ cup strawberry ice cream and 2 tablespoons of strawberry sauce.
Top parfaits with whipped cream, chopped peanuts, and a cherry. Serve immediately. Repeat with 3 other parfaits or refrigerate toppings for later.