Banana Split Cheesecake
By
Brenda Newton
@Bigfig
1
This looks like it would be a high calorie pie and one that goes quickly. It does go quickly, but is only 310 calories a slice.
Ingredients
- 1 can(s)
- (8 oz.) unsweetened crushed pineapple
- 2 medium
- firm bananas, sliced
- 1
- reduced-fat graham cracker crust
- 1 pkg
- (8 oz.) fat-free cream cheese
- 1 1/2 c
- pineapple sherbet, softened
- 1 pkg
- sugar free instant vanilla pudding mix
- 1
- 8 oz. frozen reduced-fat whipped topping, thawed, divided
- 4
- maraschino cherries, divided
- 1 Tbsp
- chocolate syrup
- 1 Tbsp
- sugar free caramel ice cream topping
- 1 Tbsp
- chopped pecans (i use a little more to cover top)
- coconut
How to Make Banana Split Cheesecake
- 1Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 Tbsp. reserved pineapple juice; let stand for 5 minutes.
- 2Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
- 3In a large mixing bowl, beat cream cheese and 2 Tbsp. reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer.
- 4Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over bananas. Cover and freeze until firm.
- 5Remove from the freezer 10-15 minutes before serving. Chop three cherries and pat dry. Arrang cherries and reserved pineapple around edge of pie.
- 6Drizzle chocolate syrup and caramel topping from center to outside edges all the way around. Dollop remaining whipped topping in center of pie.
- 7Sprinkle with pecans and if you have some coconut sprinkle it on as well. Top with remaining cherry.
- 8Nutrition Facts; 1 piece equals 310 calories, 8 g fat, 52 g carbohydrate, 1 g fiber, 6 g protein.
