Description
This delightful Banana Split Pie captures all the nostalgic flavors of a classic banana split in a creamy, no-bake pie format. Featuring layers of cream cheese, fresh bananas, crushed pineapple, and vanilla pudding atop a crunchy graham cracker crust, it’s topped with whipped cream, chocolate syrup, nuts, and cherries for the perfect summer dessert.
Ingredients
Scale
Crust
- 1 prepared 9-inch graham cracker crust
Filling
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 cup crushed pineapple, well drained
- 2 large bananas, sliced
- 3.4 ounces instant vanilla pudding mix
- 1 1/2 cups cold milk
- 2 cups whipped topping, divided
Toppings
- 2 tablespoons chocolate syrup
- 1/4 cup chopped walnuts or pecans
- 6 to 8 maraschino cherries for topping
Instructions
- Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Spread this mixture evenly over the bottom of the prepared graham cracker crust to form the first layer.
- Add banana slices: Arrange the sliced bananas evenly over the cream cheese layer, ensuring full coverage.
- Layer pineapple: Spoon the well-drained crushed pineapple evenly on top of the banana slices to add a juicy, tropical flavor.
- Mix pudding layer: In a separate bowl, whisk the instant vanilla pudding mix with cold milk until the mixture thickens, about 2 minutes. Gently fold in 1 cup of the whipped topping until combined.
- Assemble pudding layer: Spread the pudding mixture evenly over the pineapple layer, creating the next creamy section of the pie.
- Top with remaining whipped topping: Spread the remaining 1 cup of whipped topping smoothly over the pudding layer to create a light, fluffy cover.
- Decorate and chill: Drizzle chocolate syrup over the top, sprinkle with chopped walnuts or pecans, and place maraschino cherries evenly on the pie. Refrigerate for at least 3 hours to allow the pie to set fully before serving.
Notes
- For a firmer filling, reduce the milk in the pudding mix by 1/4 cup.
- You can substitute the graham cracker crust with a chocolate cookie crust for a richer flavor.
- Keep the pie refrigerated and consume within two to three days for optimal texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
