Banana Split Pie
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A cool and creamy no-bake dessert that captures all the classic flavors of a banana split in a pie crust, featuring layers of banana cream pudding, fresh fruit, and whipped topping.
- Time
- 6 hours 20 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
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.
Add the small box of banana cream instant pudding mix to the cream cheese mixture and mix thoroughly until well combined and thick.
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.
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.
Layer the chopped bananas evenly over the top of the pudding mixture.
Spread the 20 ounces of drained crushed pineapple over the banana layer.
Top the pie with 8 ounces of whipped topping, spreading it to the edges to cover the fruit layers.
Drizzle the top of the pie with caramel sauce (or hot fudge if preferred) and garnish with maraschino cherries and nuts if desired.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 476
- Protein
- 4 g
- Carbs
- 64 g
- Fat
- 24 g
- Fiber
- 2 g
Where the calories come from
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