BANANA SPLIT PIE

By baderr

Nice celebration option when attendees don't like cake or pie.

Per serving: 366 calories; 4 g protein; 13 g fat; 3 mg chol; 56 g carbs; 319 mg sodium; 2 g fiber; 38 g sugar

Ingredients

• 1 1/4 cups cold milk
• 12 ounces frozen whipped topping, thawed & divided
• 6 ounce box instant vanilla pudding mix
• 2 bananas, cut across into 1/4 inch thick slices - to prevent banana slices from discoloring, reserve 3 tablespoons pineapple juice from can. Toss banana slices with pineapple juice.
• 1 pan prepared chocolate cookie crumb pie crust
• 11 3/4 ounce hot fudge sauce
• 2 tablespoons dark rum or water
• 20 ounce can pineapple tidbits, drained
• 12 maraschino cherries with stems, well drained
• 3 tablespoons walnut pieces

Preparation

Step 1

In medium bowl whisk together milk and 2 cups whipped topping.

Add vanilla pudding mix; whisk until mixture thickens to consistency of stiffly beaten whipped cream, about 1 minute.

Stir in banana slices.

Spread half of banana-pudding mixture in pie crust.

Stir together fudge sauce and rum; reserve 3 tablespoons for drizzling.

With back of spoon gently spread half of unreserved fudge-rum sauce over banana-pudding mixture.

Top with remaining banana-pudding mixture and other half of fudge-rum sauce.

Refrigerate until firm, about 1 hour.

Arrange pineapple tidbits in single layer over fudge-rum sauce.

Spread with remaining whipped topping, filling spaces between pineapple tidbits and swirling topping into peaks with back of spoon.

Refrigerate 30 minutes.

In microwave safe container, heat reserved fudge-rum sauce on HIGH until pourable, about 10 seconds.

With fork drizzle sauce in lines over top of pie.
Garnish with maraschino cherries and walnuts.