Banana Split Cheesecake

By Snoo

A fruity dessert makes a light and festive treat that’s sure to dazzle friends and family at the end of any meal.

Serving size: 1 slice
Cal 310
Fat 8g
Protein 6g
Carb 52g
Fiber 1g
Sodium 422mg

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

Details

Servings 10

Preparation

Step 1

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 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.