Banana Pineapple Cream Pies Recipes

LAYERED BANANA PINEAPPLE DESSERT

Steps:

• Mix graham cracker crumbs, sugar and margarine in a 13 x 9" cake pan.
• Press evenly onto bottom of pan.
• Arrange banana slices on crust.
• Beat cream cheese in a large bowl with a wire whisk or electric mixer until smooth.
• Gradually beat in milk.
• Add pudding mixes.
• Beat until well blended.
• Spread evenly over banana slices.
• Spoon pineapple evenly over pudding mixture.
• Spread Whipped topping over pineapple.
• Refrigerate for 3 hours before serving.

BANANA SPLIT CHEESECAKE PIE

Steps:

• Beat softened cream cheese with a mixer until smooth. Add water, milk and instant pudding. Beat until the mixture thickens.
• Drain pineapple well. Cut banana and arrange over bottom of pie shell (may have to use 2 bananas.
• Drizzle with half of the chocolate syrup and half of the pecans. Spread cream cheese mixture over top.
• Layer crushed pineapple over filling. Cover and refrigerate for 2 hours or until chilled and set.
• Right before serving, top with remaining syrup and pecans. Garnish with whipped cream and cherries. Slice and enjoy!

BANANA-PINEAPPLE VANILLA PUDDING PIE

Steps:

• Combine cream cheese and sugar in a bowl and mix together with a hand blender. Gently spread mixture on bottom of pie crust. Layer cream cheese mixture with drained pineapple and spread banana slices over top.
• Combine milk and pudding mix in a bowl; blend until smooth. Gently fold in frozen whipped topping; don't overmix of whipped topping will start to melt and become difficult to work with. Spread whipped topping-pudding mixture on top of bananas and sprinkle almonds on top for garnish.
• Place in the refrigerator until set, at least 2 to 3 hours.

PINEAPPLE BANANA PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
• Add enough water to reserved pineapple juice to measure 2/3 cup. In small saucepan, heat juice mixture to boiling. In medium bowl, stir gelatin and hot juice mixture about 3 minutes until gelatin is dissolved. Add ice cubes; stir constantly about 3 minutes or until gelatin is thickened. Remove any ice that is not melted.
• With wire whisk, stir whipped topping into gelatin mixture; beat until smooth. Fold in pineapple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
• Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Store in refrigerator.

~ PINEAPPLE BANANA CREAM PIE ~

Steps:

• 1. In a medium saucepan, combine sugar, flour, salt. Slowly whisk in the milk over medium heat, stirring constantly, once hot, add some milk mixture to the yolks to temper, stir yolks back into pudding. Continue stirring and cooking until thickened. Remove from heat and stir in vanilla.
• 2. Let cool for a few minutes and then stir in the fruit and coconut if desired. Pour into pie shell and chill.
• 3. Top with whipped cream and bananas as I did or however you prefer.

BANANA-PINEAPPLE CREAM PIES

Steps:

• In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.