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Banana Split Cheesecake




Source of Recipe


Shirley's RessyPees


List of Ingredients




1.) 1 can (8 ounces) unsweetened crushed pineapple, divided
2.) 2 medium firm bananas, sliced
3.) 1 reduced-fat graham cracker crust (8 inches)
4.) 1 package (8 ounces) fat-free cream cheese
5.) 1-1/2 cups pineapple sherbet, softened
6.) 1 package (1 ounce) sugar-free instant vanilla pudding mix
7.) 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
8.) 4 maraschino cherries, divided
9.) 1 tablespoon chocolate syrup
10.)1 tablespoon caramel ice cream topping
11.)1 tablespoon chopped pecans



Recipe




Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.
Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: Makes 10 Servings.