Banana Split Tart
From Betty's Soul Food Collection... Everyone goes bananas for this dessert. It's even sweeter when you use slightly overripe bananas—the slightly brown ones that kids won't touch.
Make It Your Way
Feel free to replace the strawberry pie filling and fresh berries with raspberry pie filling and fresh raspberries.
Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3 1/2g,Trans Fat 0g), Cholesterol 0mg; Sodium 135mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 26g), Protein 1g; Percent Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 4%; Iron 2%
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.
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Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 cup semisweet chocolate chips, melted
- 2 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème yogurt
- 2 small bananas, sliced
- 1 can (21 oz) strawberry pie filling with more fruit
- 1 cup fresh strawberries, sliced
Details
Servings 16
Preparation time 20mins
Cooking time 95mins
Adapted from bettycrocker.com
Preparation
Step 1
Heat oven to 375°F. Unroll 1 pie crust on center of ungreased large cookie sheet. Unroll second pie crust and place over first crust, matching edges and pressing to seal. With rolling pin, roll into 14-inch round.
Fold 1/2 inch of crust edge under, forming border; press to seal seam (if desired, flute edge). Prick crust generously with fork.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges and serve. Cover and refrigerate any remaining tart.
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