Banana Split Pie

Ingredients

• 1 Pecan pie crust (9-inch; graham cracker crust may be substituted)
• 8 oz Cream cheese (softened)
• 1 cup Powdered sugar
• 3.4 oz Banana cream instant pudding mix (one small box)
• 2 Bananas (chopped; can be soaked in lemon juice to prevent browning)
• 20 oz Crushed pineapple (drained)
• 8 oz Whipped topping (such as Cool Whip; homemade whipped cream may be substituted)
• Caramel sauce (for drizzling)
• Maraschino cherries (for garnish)
• Walnuts or pecans (optional topping)

Steps

1. 1

   In a large mixing bowl, combine 8 ounces of softened cream cheese and 1 cup of powdered sugar. Use a hand mixer to blend until smooth and creamy.

2. 2

   Add the small box of banana cream instant pudding mix to the cream cheese mixture and mix thoroughly until well combined and thick.

3. 3

   Transfer the pudding mixture into the pecan pie crust. Spread it carefully and evenly, taking your time so as not to pull up pieces of the crust.

4. 4

   Chop the bananas into bite-sized pieces. If you are not serving immediately, you may soak them in a little lemon juice to prevent browning.

5. 5

   Layer the chopped bananas evenly over the top of the pudding mixture.

6. 6

   Spread the 20 ounces of drained crushed pineapple over the banana layer.

7. 7

   Top the pie with 8 ounces of whipped topping, spreading it to the edges to cover the fruit layers.

8. 8

   Drizzle the top of the pie with caramel sauce (or hot fudge if preferred) and garnish with maraschino cherries and nuts if desired.

9. 9

   For best results, refrigerate the pie for at least 4 to 6 hours, or overnight, to allow the layers to set properly before slicing.

Notes

The author notes that while you can eat it immediately, the first piece will be messy if it hasn't chilled long enough. Refrigerating for 4-6 hours is highly recommended for clean slices. You can customize the toppings with hot fudge, walnuts, or pecans.

Nutrition per serving

• dessert
• no-bake
• pie
• banana split
• summer
• fruit dessert