This may be one of my best desserts yet! A banana split in the form of a pie. How can one go wrong?!? You can’t with this combination of ingredients. When I think of my childhood summers, banana splits come to mind. This dessert screams fun and it is an absolutely perfect dessert for all ages. It is cool, refreshing, and just looks beautiful!
This dessert is a no-bake pie so your kitchen won’t get hot when you are making it this summer. There are several steps which make it a little time consuming, but that is what is required to get all the scrumptious layers. Trust me though, it is really easy and comes together nicely. I wish I could have gotten a side photo of a slice so that you could see the layers. Next time. I hope you enjoy this recipe as much as I do.
Note: I recommend using chocolate fudge for sundaes rather than chocolate syrup. Syrup is soupy and doesn’t give you the fudgy quality needed. Just my two cents.
2 c crushed graham crackers
1/2 c butter
1 1/4 c sugar divided
8 oz cream cheese, softened
1 tsp vanilla
1 (8 oz) can crushed pineapple, undrained
1 (3.4 oz) package instant vanilla Jell-O pudding
1 c milk
1 pint heavy whipping cream
chocolate fudge sundae topping
1/2 c chopped pecans
small jar maraschino cherries
- In a bowl combine the graham cracker crumbs, butter, and a 1/2 cup of the sugar.
- Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
- Put in the freezer for a couple of minutes to set.
- While your piecrust is setting beat together the cream cheese, vanilla, and a 1/2 cup of the sugar using an electric mixer until smooth.
- Carefully spread the cream cheese mixture into the bottom of your piecrust.
- Drain your pineapple juice into a bowl.
- Put the drained pineapple in an even layer on top of the cream cheese mixture.
- Slice your bananas into the bowl with the pineapple juice and gently toss. (The acid from the pineapple juice keeps your bananas from browning. This is a great trick for fruit salads too!)
- Drain the remaining juice from the bananas and arrange the slices over the pineapple.
- Place pie back in freezer.
- In a large mixing bowl prepare your whip cream by mixing the whipping cream and remaining 1/4 cup of sugar using a hand mixer. Mix on high speed for 2–3 minutes or until nice and thick. Set aside.
- In another bowl mix the dry Jell-O pudding and the milk using a wire whisk until smooth.
- Add about half of your whip cream into the pudding mixture and stir.
- Spread your pudding mixture over the banana layer.
- Top your pie with the remaining whip cream.
- Drizzle chocolate fudge over whip cream layer.
- Top with chopped pecans and cherries.
- Refrigerate for at least 5 hours or preferably overnight.