Categories: Banana, Cheesecake, No-Bake
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
Directions
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Drain pineapple, reserving juice. In a small bowl, combine bananas
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and 2 tablespoons reserved juice; let stand for 5 minutes. Drain
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bananas, discarding juice. Arrange bananas over bottom of crust; set
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aside.
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In a large mixing bowl, beat cream cheese and 2 tablespoons
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reserved pineapple juice. Gradually beat in sherbet. Gradually beat
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in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple
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until serving; fold remaining pineapple into cream cheese mixture.
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Fold in 2 cups whipped topping; spread evenly over banana slices.
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Cover and freeze until firm.
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Remove from the freezer 10-15 minutes before serving. Chop three
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maraschino cherries and pat dry; arrange cherries and reserved
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pineapple around edge of pie. Drizzle with chocolate syrup and
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caramel topping. Dollop remaining whipped topping onto center of pie.
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Sprinkle with pecans; top with remaining cherry. Yield: 10 servings.
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NUTRITIONAL INFO
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Nutrition Facts: 1 piece equals 310 calories, 8 g fat (5 g saturated
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fat), 4 mg cholesterol, 422 mg sodium, 52 g carbohydrate, 1 g fiber,
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6 g protein.