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Banana Split Cheesecake Recipe

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Banana Split Cheesecake Recipe
Cooking time
 
Prep Time
00:35[hh:mm]
 
Serving Size
10
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Banana Split Cheesecake Recipe Ingredients
  |     |   
Quantity Measurement Ingredients M | N M
2 medium

firm bananas sliced

1

reduced-fat graham cracker crust (8 inches)

1-1/2 measuring cup

pineapple sherbet softened

4

maraschino cherries divided

1 tablespoon

chocolate cyrup

1 tablespoon

caramel ice cream topping

1 tablespoon

chopped pecans

8 ounce

unsweetened crushed pineapple divided

8 ounce

fat-free cream cheese

8 ounce

frozen reduced-fat whipped topping

1 ounce

sugar-free instant vanilla pudding

2 medium firm bananas sliced
1 reduced-fat graham cracker crust (8 inches)
1-1/2 measuring cup pineapple sherbet softened
4 maraschino cherries divided
1 tablespoon chocolate cyrup
1 tablespoon caramel ice cream topping
1 tablespoon chopped pecans
8 ounce unsweetened crushed pineapple divided
8 ounce fat-free cream cheese
8 ounce frozen reduced-fat whipped topping
1 ounce sugar-free instant vanilla pudding
Banana Split Cheesecake Recipe Method

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.

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Recipe Comment
 
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