 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
âI created this fruity, spur-of-the-moment recipe when we needed a light dessert to serve company on a very hot dayâand I didnât want to heat up the kitchen. Everything was in the fridge or pantry, and it took no time to prepare!â Audrey Arno, Tuttle, Oklahoma. Ingredients:
1 can (20 ounces) unsweetened crushed pineapple |
4 ounces fat-free cream cheese, softened |
sugar substitute equivalent to 4 teaspoons sugar |
2 medium firm bananas, cut into 1/4-inch slices |
2 cups reduced-fat whipped topping, divided |
1 reduced-fat graham cracker crust (9 inches) |
4 maraschino cherries, halved |
2 tablespoons chopped walnuts, toasted |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture.
2. Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving. Yield: 8 servings.
|
|