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5* No-Bake Mile-High Banana Split Pie

Source of Recipe

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5* No-Bake Mile-High Banana Split Pie

Allrecipes.com
Adapted from Recipe by: BETTYBOP
17 reviews rate this recipe 4.5 of 5 stars.
12 servings
Prep 30 min. - Chill 1 hr. 30 min. (total time)

"Enjoy the gleam in your children's eyes when you unveil this pie made with layers of banana pudding, chocolate fudge sauce and whipped topping."

Ingredients:
1 (5 ounce) package instant vanilla pudding mix
1-1/4 cups 1% low-fat cold milk
1 (12 ounce) container frozen Low-fat whipped topping, thawed, divided
2 bananas, sliced into 1/4 inch slices
1 (9 inch) prepared chocolate crumb crust
1 (12 ounce) jar hot fudge topping
2 tablespoons dark rum
1 (20 ounce) can pineapple chunks, drained
12 maraschino cherries with stems, drained
3 tablespoons walnut pieces

Directions:
1. In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.

2. In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.

3. Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.

4. In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

1/12 of recipe equals: Calories: 391; Total Fat: 16.2g (Saturated Fat: 6.9g); Cholesterol: 1.2mg; Sodium: 380mg; Total Carbohydrates: 59g; Sugars: 41.3g; Dietary Fiber: 2g; Protein: 3.5g