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banana split cheesecake

(1 rating)
Bigfig avatar
Recipe by
Brenda Newton
@Bigfig
New Bern, NC

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.

►
(1 rating)
yield 8 serving(s)
prep time 35 Min

Ingredients For banana split cheesecake

  • 1 can
    (8 oz.) unsweetened crushed pineapple
  • 2 md
    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

  • 1
    Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 Tbsp. reserved pineapple juice; let stand for 5 minutes.
  • 2
    Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
  • 3
    In 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.
  • 4
    Refrigerate 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.
  • 5
    Remove from the freezer 10-15 minutes before serving. Chop three cherries and pat dry. Arrang cherries and reserved pineapple around edge of pie.
  • 6
    Drizzle chocolate syrup and caramel topping from center to outside edges all the way around. Dollop remaining whipped topping in center of pie.
  • 7
    Sprinkle with pecans and if you have some coconut sprinkle it on as well. Top with remaining cherry.
  • 8
    Nutrition Facts; 1 piece equals 310 calories, 8 g fat, 52 g carbohydrate, 1 g fiber, 6 g protein.
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