Saturday, July 28, 2012

Banana Split Pie

                                             Banana Split Pie
There was a restaurant I went to, as young woman, that served a banana split pie, that I adored.
But like a lot of my favorite restaurants, sadly it closed, and that was the end of my beloved pie.
I immediately went to work, trying to duplicate it, and wound up with something I liked even more. How often does that happen?
This is sort of like, a cross between a no bake cheese cake, and a pudding dessert. OMG I love this. I've made it the last two weeks in a row.
It makes enough to fill a lasagna pan, or two pie pans. This has to be refrigerated overnight, to blend the flavors. Then it really comes into it's own. This would be a good choice for a gathering, if you can keep it chilled.


For the crust:
1-1/2cups graham cracker crumbs
4Tbl. melted margarine

For the filling:
8oz. cream cheese-softened
16oz. sour cream
1can crushed pineapple-drained
2 boxes instant vanilla pudding
16oz. thawed cool whip-divided
8oz. fresh strawberries-sliced or diced
4 bananas-sliced or diced

1 jar of maraschino cherries-drained and chopped
2Tbl. nut topping
chocolate syrup-for drizzling
(I make a dark chocolate syrup by combining 2Tbl. corn syrup, 1Tbl. dark chocolate cocoa, 1tsp. vanilla)

Combine the melted butter and graham cracker crumbs. Press into the bottom of a 13x9x2 baking pan.
In a large bowl, beat the cream cheese a minute, then add the sour cream and half of the cool whip. Beat until fluffy.
Add the pudding mixes and pineapple. beat until well combined.
Stir in the strawberries and bananas.
Drop spoonfuls of the filling over the crust and spread out evenly.
Top with the remaining cool whip.
Garnish with the cherries and nuts, then drizzle with chocolate syrup.
Refrigerate overnight.

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