Banana Split Cheesecake
Recipes Cakes Desserts Holidays Quick and Easy
Description
Remember the days when you went to the local ice cream shop and had a banana split? You can make one at home or you can make a banana split cheesecake instead. It is an amazing dessert that your guests will devour!
Ingredients
8 oz. can unsweetened crushed pineapple, drained, divided (juices reserved)
2 medium, firm bananas, sliced
8 inch sized reduced-fat graham cracker crust
8 oz. package fat-free cream cheese
1 1/2 c. pineapple sherbet, softened
1 oz. package sugar-free instant vanilla pudding mix
8 oz. carton frozen reduced-fat whipped topping, thawed, divided
4 maraschino cherries, divided
1 T. chocolate syrup
1 T. caramel ice cream topping
1 T. pecans, chopped
Directions
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Drain pineapple, reserving juice.
In a small bowl, combine bananas and 2 T. reserved pineapple juice; let stand 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
In a large bowl, beat cream cheese and 2 T. reserved pineapple juice. Gradually beat in sherbet; gradually add pudding mix; beat 2 minutes.
Refrigerate 1/3 c. pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 c. whipped topping; spread evenly over banana slices. Freeze until firm.
Remove from freezer 10-15 minutes before serving.
Chop 3 maraschino cherries; pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with the remaining cherry.
Makes 10 servings
Prep Time
PT0M
Cook Time
PT0M