Banana Split Cheesecake
1 can (8 ounces) unsweetened crushed pineapple, divided
2 medium firm bananas, sliced
1 reduced-fat graham cracker crust (8 inches)
1 package (8 ounces) fat-free cream cheese
1-1/2 cups pineapple sherbet, softened
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
4 maraschino cherries, divided
1 tablespoon chocolate syrup
1 tablespoon caramel ice cream topping
1 tablespoon chopped pecans
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 mixing 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.
Pairs Well With
From Light & Tasty
fruity dessert makes a light and festive treat that’s sure to dazzle friends and family at the end of any meal. The Evansville, Indiana tops the tempting sweet with syrup, caramel and pecans for an ooey-gooey look and mouth-watering taste.