Banana split cheesecake

By brider

Ingredients

• 1 can unsweetened crushed pineapple, divided
• 2 medium firm bananas sliced
• 1 reduced fat graham cracker crust
• 1 package fat free cream cheese
• 1-1/2 cup pinaple sherbert, shoftened
• 1 package suger free instant vanilla pudding mix
• 1 carton 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

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 at over the bottom of crust. Set aside.
In a large bowl beat cream cheese and 2 tablespoons reserved pineapple juices. 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 reserved pineapple around edges of the pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto the center of the pie. Sprinkle with pecans; top with remaining cherries.