Banana Split Cheesecake Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
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Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:35 min. + freezing |
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