No-Bake Mile-High Banana Split Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Enjoy the gleam in your children's eyes when you unveil this pie made with layers of banana pudding, chocolate fudge sauce and whipped topping. Ingredients:
1 (5 ounce) package instant vanilla pudding mix |
1 1/4 cups cold milk |
1 (12 ounce) container frozen whipped topping, thawed, divided |
2 bananas, sliced into 1/4 inch slices |
1 (9 inch) prepared chocolate crumb crust |
1 (12 ounce) jar hot fudge topping |
2 tablespoons dark rum |
1 (20 ounce) can pineapple chunks, drained |
12 maraschino cherries with stems, drained |
3 tablespoons walnut pieces |
Directions:
1. In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
2. In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
3. Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
4. In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.
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