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Banana Split Cheesecake Recipe

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This recipe for Banana Split Cheesecake, by , is from The Boushon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Boushon
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (8 ounces) unsweetened crushed pineapple, divided
2 medium firm bananas, sliced
1 reduced-fat graham cracker crust (8 inches)
1 package (8 ounces) fat-free cream cheese
1-1/2 cups pineapple sherbet, softened
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
4 maraschino cherries, divided
1 tablespoon chocolate syrup
1 tablespoon caramel ice cream topping
1 tablespoon chopped pecans

Directions:
Directions:
Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
In a large mixing bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.
Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and 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 remaining cherry.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
35 min. + freezing

 

 

 

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