Banana Split Pie

Recipe from Oxmoor House

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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


  • 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)


  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.
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