Banana Split Pie
1 8oz container Cool Whip
2-3 tablespoons walnuts, chopped
Maraschino cherries
Mix the graham cracker crumbs with the sugar. Pour the melted butter over the top and combine with a spoon until all the butter is absorbed. Spoon the graham cracker crumbs into a 9 inch pie plate and press them against the bottom and up the sides of the pie plate. I find it easiest to use the palm of my hand for the bottom and a spoon on the sides. At this point stick the crust in the freezer to help it set up before you put the filling in it.
To make the filling, take the room temperature cream cheese and beat it with a hand mixer until it is smooth and fluffy. Mix in the confectioner sugar and beat until incorporated. Add the milk, vanilla and pudding mix and stir to combine. You might not want to use the mixer yet because it could get messy. Whisk it all together until the pudding starts to firm up a little. Pour the filling into the pie crust and refrigerate until you are just about to serve it. You can prepare the strawberries ahead of time, but I wouldn't suggest layering everything until you are closer to the time you want to eat it. The color from the strawberries and cherries will bleed into the cool whip and it won't look quite as nice.
Slice the strawberries, place them in a small bowl and sprinkle 1 tablespoon of sugar on top. Stir to incorporate and let them sit for a good 30 minutes to an hour. This will sweeten them up a little and soften them too! You can actually do this hours ahead of time and stick them in the refrigerator if you want.
When it is time to serve the pie, drain the pineapple over a bowl (if you want to keep the juice) and press it with a spoon to remove any excess liquid that could make your pie runny. Layer the pineapple over the pudding filling.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1/3 cup sugar
- 8oz cream cheese, at room temperature
- 1 cup confectioner sugar, sifted
- 1 cup milk
- 1 box instant vanilla pudding (just use the packet, do not follow the package directions)
- 2 teaspoons vanilla extract
- 8 strawberries (stems removed and sliced)
- 1 tablespoon sugar
- 3 bananas, sliced
- 1 20oz can crushed pineapple, drained
1 8oz container Cool Whip
2-3 tablespoons walnuts, chopped
Maraschino cherries
Mix the graham cracker crumbs with the sugar. Pour the melted butter over the top and combine with a spoon until all the butter is absorbed. Spoon the graham cracker crumbs into a 9 inch pie plate and press them against the bottom and up the sides of the pie plate. I find it easiest to use the palm of my hand for the bottom and a spoon on the sides. At this point stick the crust in the freezer to help it set up before you put the filling in it.
To make the filling, take the room temperature cream cheese and beat it with a hand mixer until it is smooth and fluffy. Mix in the confectioner sugar and beat until incorporated. Add the milk, vanilla and pudding mix and stir to combine. You might not want to use the mixer yet because it could get messy. Whisk it all together until the pudding starts to firm up a little. Pour the filling into the pie crust and refrigerate until you are just about to serve it. You can prepare the strawberries ahead of time, but I wouldn't suggest layering everything until you are closer to the time you want to eat it. The color from the strawberries and cherries will bleed into the cool whip and it won't look quite as nice.
Slice the strawberries, place them in a small bowl and sprinkle 1 tablespoon of sugar on top. Stir to incorporate and let them sit for a good 30 minutes to an hour. This will sweeten them up a little and soften them too! You can actually do this hours ahead of time and stick them in the refrigerator if you want.
When it is time to serve the pie, drain the pineapple over a bowl (if you want to keep the juice) and press it with a spoon to remove any excess liquid that could make your pie runny. Layer the pineapple over the pudding filling.
Now cover the pineapple with the strawberry slices.
Slice 3 bananas and layer them over the strawberries.
Cover with Cool Whip
(I used the fat free version and it was still amazing!)
(I used the fat free version and it was still amazing!)
Top with the walnuts and a cherry!
4 comments:
YUM!!! I may have to make that on Monday,, Looks sooo refreshing!! :)
Beautiful! I would eat up the entire thing... I love banana split anything. :)
Great step by step photos. Sounds delish!
This is such a great idea! And do tell... what is spaghetti salad?!?
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