NO-BAKE MILE-HIGH BANANA SPLIT PIE
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.
Provided by BETTYBOP
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 59 g, Cholesterol 2.2 mg, Fat 17.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 379.5 mg, Sugar 41.3 g
BANANA SPLIT PIE
This is an extremely rich tasting receipe. Perfect for one of those bring a dish and come to the party times. It is easy to make and everyone loves it. Extremely good for hot summer days since there is no cooking and it is almost an instant desert.
Provided by JO ANN KY
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese, powdered sugar together until fluffy.
- Spread evenly over bottom of crust.
- Drain pineapple well and spread evenly over cream cheese.
- Slice banana and cover pineapple with slices.
- Pour on pudding mixture.
- Top with frozen topping.
- Cover entire pie or garnish with strawberries, or other fresh fruit.
NO-BAKE MILE-HIGH BANANA SPLIT PIE
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.
Provided by BETTYBOP
Categories Pudding Pie
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 59 g, Cholesterol 2.2 mg, Fat 17.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 379.5 mg, Sugar 41.3 g
BANANA SPLIT PIE
How to Thaw Cool-Whip Whipped Topping: The best way to thaw frozen COOL WHIP Topping is in its container in the refrigerator. Depending on the size of the tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub-4 hours; 12-oz. tub-5 hours; 16-oz. tub-6 hours. We DO NOT recommend thawing COOL WHIP Topping in the microwave.
Provided by Taste of Home
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups onto the bottom of crust. Top with strawberries and banana slices. Add half the whipped topping to the remaining pudding mixture; stir gently until well blended. Spread over fruit. Spread remaining whipped topping over pie to within 1 in. of edge of crust. Drizzle with chocolate syrup. Top with remaining strawberries and the pecans. Cover and refrigerate 3 hours or until set.
Nutrition Facts :
MILE-HIGH CHOCO-BANANA CREAM PIE
This pie is rich, delicious and has a great combination of flavors- decadent chocolate cream, caramelized bananas, toasted walnuts all in a cookie crust, YUM! (time doesn't count cooling times)
Provided by Midwest Maven
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F.
- In a dry pan over medium heat, put your chopped walnuts and toast them. Stir them often for about 5 minutes or when they start to get that lovely toasted smell and get lightish brown around the edges. *Be careful not to burn them*.
- Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
- In a medium skillet melt your butter over medium heat.
- Add your bananas and saute them for a few minutes.
- Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
- Turn off the heat and stir in a 1/2 cup of your walnuts into the banana mixture. Set this mixture aside to cool a little.
- Take your tube of sugar cookie dough and press it into the bottom and up the sides of a 9 inch pie pan. Make sure you press in all over to an even thickness, just right up to the top edge of the pan.
- Place your pie crust into the pre-heated oven and let it bake about 10 minutes, or until the edges are browned and the middle is a light brown.
- It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
- Let your crust cool completely ( I used the fridge to help it along a bit).
- In a big mixing bowl beat your 2 packages of softened cream cheese, the dry pudding mix, and the milk together until smooth, with an electric beater on med-high/high.
- Fold in 1/2 of the container of cool whip into this mixture until well combined.
- Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
- Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
- Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
- Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
- You can chill your pie a little first or just dig in now, enjoy! (we ate it immediately, couldn't resist, but it's great colder too).
Nutrition Facts : Calories 803.1, Fat 48.9, SaturatedFat 23, Cholesterol 91.8, Sodium 777.8, Carbohydrate 84.6, Fiber 3.5, Sugar 45.5, Protein 11.5
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- In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, along with the sliced banana. Spread into the prepared pie crust. Freeze for 10 minutes, until firm.
- In a small bowl, stir together hot fudge sauce and water. Reserve 3 tablespoons for drizzling on top of the pie. With the back of a spoon, gently spread the remaining fudge sauce over banana pudding in pie crust. Refrigerate for 1 hour, or until firm.
- Arrange pineapple chunks and diced strawberries in a single layer over top of pie. Cover with remaining whipped topping. Refrigerate for 30 minutes.
- In a microwave oven, heat reserved fudge sauce until pourable, but not too hot, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped nuts.
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