Banana Split Pie

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 4g
  • Saturated fat: 1.4g
  • Protein: 2g
  • Carbohydrate: 42g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 361mg
  • Calories from fat: 16%
  • Fiber: 1.2g
  • Calcium: 5mg

Ingredients

  • 3/4 cup sliced banana
  • 1 (6-ounce) ready-made reduced-fat graham cracker piecrust
  • 1 (8-ounce) can crushed pineapple in juice, well drained
  • 1 1/3 cups water
  • 1 (1-ounce) package vanilla fat-free, sugar-free instant pudding mix
  • 2 cups frozen fat-free whipped topping, thawed and divided
  • 6 maraschino cherries (optional)

Preparation

  1. Arrange banana slices in bottom of piecrust, and spread crushed pineapple over banana. Combine water and pudding mix in a medium bowl; stir with a whisk until mixture is well blended. Fold in 1/2 cup whipped topping.
  2. Spread pudding mixture evenly over fruit; cover and chill at least 2 hours or freeze 45 minutes. Spread remaining whipped topping over pudding mixture. Garnish pie with cherries, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Banana Split Pie Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy