Categories: Banana, Cheesecake, No-Bake

Ingredients

• 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

Directions

1. Drain pineapple, reserving juice. In a small bowl, combine bananas

2. and 2 tablespoons reserved juice; let stand for 5 minutes. Drain

3. bananas, discarding juice. Arrange bananas over bottom of crust; set

4. aside.

5. In a large mixing bowl, beat cream cheese and 2 tablespoons

6. reserved pineapple juice. Gradually beat in sherbet. Gradually beat

7. in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple

8. until serving; fold remaining pineapple into cream cheese mixture.

9. Fold in 2 cups whipped topping; spread evenly over banana slices.

10. Cover and freeze until firm.

11. Remove from the freezer 10-15 minutes before serving. Chop three

12. maraschino cherries and pat dry; arrange cherries and reserved

13. pineapple around edge of pie. Drizzle with chocolate syrup and

14. caramel topping. Dollop remaining whipped topping onto center of pie.

15. Sprinkle with pecans; top with remaining cherry. Yield: 10 servings.

16. NUTRITIONAL INFO

17. Nutrition Facts: 1 piece equals 310 calories, 8 g fat (5 g saturated

18. fat), 4 mg cholesterol, 422 mg sodium, 52 g carbohydrate, 1 g fiber,

19. 6 g protein.

Email to a friend | Print this recipe | Back