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
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1 can(s)(8 oz.) unsweetened crushed pineapple
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2 mediumfirm bananas, sliced
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1reduced-fat graham cracker crust
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1 pkg(8 oz.) fat-free cream cheese
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1 1/2 cpineapple sherbet, softened
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1 pkgsugar free instant vanilla pudding mix
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18 oz. frozen reduced-fat whipped topping, thawed, divided
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4maraschino cherries, divided
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1 Tbspchocolate syrup
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1 Tbspsugar free caramel ice cream topping
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1 Tbspchopped pecans (i use a little more to cover top)
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·coconut
How to Make Banana Split Cheesecake
- Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 Tbsp. reserved pineapple 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 Tbsp. 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 bananas. Cover and freeze until firm.
- Remove from the freezer 10-15 minutes before serving. Chop three cherries and pat dry. Arrang cherries and reserved pineapple around edge of pie.
- Drizzle chocolate syrup and caramel topping from center to outside edges all the way around. Dollop remaining whipped topping in center of pie.
- Sprinkle with pecans and if you have some coconut sprinkle it on as well. Top with remaining cherry.
- Nutrition Facts; 1 piece equals 310 calories, 8 g fat, 52 g carbohydrate, 1 g fiber, 6 g protein.
