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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This fruity dessert makes a light and festive treat thatâs sure to dazzle friends and family at the end of any meal. Top the tempting sweet with syrup, caramel and pecans for an ooey-gooey look and mouthwatering taste. Cherie Sweet, Evansville, Indiana 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 and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
2. In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add 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. Freeze until firm.
3. 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: 10 servings.
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