• Cooking Time:
  • Servings: 2 pies
  • Preparation Time: 15


A summer treat for sure, Banana Splits. This pie reminds me of growing up & going to the dairy dip on Sundays after church. Everybody likes a cool sweet during the hot summer! He does!


  • 2 chocolate wafer crumbs pie crust
  • 3/4 cup chocolate sundae syrup, divided
  • 4 cups sliced banana (about 5 bananas)
  • 1 (1.75-quart) container vanilla , softened
  • 1 (18-ounce) jar strawberry sundae topping
  • 1 cup coarsely chopped pineapple
  • 5 tablespoons chopped dry-roasted peanuts
  • 1 large can Whip Topping
  • maraschino cherries with stems (optional)


  • Evenly over each crust; top with banana.
  • Spread the ice cream evenly over banana.
  • Cover and freeze 3 hours or until firm.
  • Spoon pineapple & nuts evenly over ice cream
  • Spread the strawberry sundae topping evenly on top.
  • Cover and freeze 1 hour.
  • Let stand at room temperature 5 minutes.
  • Drizzle each pie with chocolate sundae syrup, and top each with Whip Topping.
  • Drizzle each pie with more chocolate sundae syrup and maraschino cherrys, if desired.
  • Serve immediately.

Categories: Dessert  Freezer  Ice Cream  Pie 
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