What’s funny is I don’t even really know whether to call this a cake or a pie or bars….or just airy, light banana heaven. I found this recipe off Kraft’s website and made a few adjustments. We went over for dinner at our friends’ house a few weeks ago and was asked to bring dessert. So, what did I do? Of course, went trolling around on my “Let Them Eat Cake!” Pinterest board to find just the thing to make.
I wasn’t in the mood for anything heavy or chocolatey, so I settled on this banana split mixture. It was a hit with everyone! The only bummer was that I started making it, hubs had to finish it and he didn’t realize you were supposed to use 2 boxes of pudding mix so he just used one. It was still good, but that little extra vanilla pudding to puff it up more would have been even greater!
The reason I finally settled on this baby being called a pie was because of its graham cracker crusty bottom. We had to go back for seconds and all talked about what we’d do to make it a little bit different. We talked about adding on chocolate syrup or strawberries as well as adding a thicker bottom crust. Let me know how you like it if you make any of these additions!
Banana Split Pie:
9 low fat honey flavored grahams, crushed
1 c sugar, divided
1/3 c butter, melted
2 pkgs cream cheese, softened
1 can (20 oz) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
2 c cold milk
2 c thawed low fat whipped topping, divided
1 c slivered almonds
Mix crumbs, 1/4 c sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with almonds.