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Recipe: No-Bake Banana Split Pie


This recipe for No-Bake Banana Split Pie is a quick and easy adaptation of a Kraft Foods recipe…. a wonderful dessert that the family will love and is pretty enough for company.

It goes together quickly and looks terrific!

The Kraft recipe is actually a cake (9 x 13) and you have to make the crust… I took the easy way out and used a Keebler Graham Cracker Ready Crust pie crust…. (you will need the 2 extra serving size).

I made adjustments in the quantities of some ingredients because the size of the pie is smaller than the original cake recipe.

I also included chocolate syrup and maraschino cherries… after all … what’s a Banana Split without the chocolate syrup and cherries?...

TIPS

To lower the fat…. you can substitute lower fat Philadelphia Neufchatel Cheese for the cream cheese and cut the fat by 1/3 ….. you can also use non-fat milk to make the pudding and use JELL-O Vanilla Flavored Fat Free Sugar Free Instant Reduced Calorie Pudding and Pie filling.

The original recipe uses nuts sprinkled on top… I usually don’t do that because of people not being able to eat nuts…. I have chopped nuts on the side for each person to add them if they want…

I used JELL-O French Vanilla Instant Pudding…. the original recipe used Vanilla… you can use either… I just happen to really like the French Vanilla flavor.

Make sure you drain the pineapple well… otherwise it will make your crust soggy.

**Be careful picking the pie up… it tends to be a heavy pie because of the cream cheese mixture and the bananas…. Slide it onto a small pan so it doesn’t collapse when you pick it up.

This really tasty pie is sure to become a family favorite…








Recipe: No-Bake Banana Split Pie

All you need:


1 Keebler Graham Cracker Ready Crust (2 extra servings size)
2 pkgs (8 ounces each) Philadelphia Cream Cheese, softened
¾ cup sugar
1 can (8 ounce) crushed pineapple, drained
2 bananas, sliced
2 cups milk
2 pkg. (4-serving size) JELL-O French Vanilla Instant Pudding
2 cups thawed Cool Whipped Topping, divided
Maraschino cherries (optional)
Hershey’s Chocolate Syrup (optional)
1 cup PLANTERS Chopped Pecans (optional)

All you need to do:



Beat the cream cheese and the sugar with an electric mixer on medium speed until well blended.







Gently spread the cream cheese mixture over the crust.









Spread the pineapple over the cream cheese mixture.









Arrange the sliced bananas over the pineapple. Set aside.








Pour the milk in a medium sized bowl.

Add the dry pudding mix and beat with a whisk until completely blended.

Pudding will thicken as it stands.





Gently stir 1 cup of the Cool Whip into the pudding.

Spread the pudding/Cool Whip mixture over the bananas.







Top with the remaining 1 cup of Cool Whip.









Refrigerate for 5 hours.

**Be careful picking the pie up… it tends to be a heavy pie because of the cream cheese mixture and the bananas…. Slide it onto a small pan so it doesn’t collapse when you pick it up.







Cut slices and garnish with chocolate syrup, nuts (optional) and a maraschino cherry.

4 comments:

Monica March 2, 2010 at 11:04 AM  

Yumm!! This looks so good! I make a banana split cake that is very similar to this pie.

Linda March 2, 2010 at 11:38 AM  

Your cake may very well be the one I adapted this recipe from (the original was from Kraft)... I just wanted a quicker and easier recipe and also smaller.. we're only two of us... and Warren has been complaining about weight gain... so I try to limit the desserts a bit... he has a HUGE sweet tooth

Katy ~ March 3, 2010 at 4:54 AM  

Splendid! Am bookmarking. So perfect for the warm days that ARE coming, grins.

Joanne March 3, 2010 at 7:20 AM  

There are so many times when I'm really craving dessert but want something that doesn't require much effort. This looks great!

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