Light & Tasty Banana Split Cheesecake

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can unsweetened crushed canned pineapple
• 2 medium bananas, sliced (firm)
• 1 (8 inch) reduced fat graham cracker crust
• 1 (8 ounce) package fat free cream cheese
• 1 1/2 cups pineapple sherbet, softened
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1 (8 ounce) carton frozen reduced-fat whipped topping, thawed (divided)
• 4 maraschino cherries, divided
• 1 tablespoon chocolate syrup
• 1 tablespoon caramel ice cream topping
• 1 tablespoon pecans, chopped

Recipe

• 1 drain pineapple, reserving juice. in a small bowl, combine bananas and 2 tbsp reserved juice; let stand for 5 minutes.
• 2 drain bananas, discarding juice. arrange bananas over bottom of crust; set aside.
• 3 in a large mixing bowl, beat cream cheese and 2 tbsp reserved pineapple juice.
• 4 gradually beat in sherbert.
• 5 gradually beat in pudding mix; beat 2 minutes longer.
• 6 refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture.
• 7 fold in 2 cups whipped topping; spread evenly over banana slices.
• 8 cover and freeze until firm.
• 9 remove from the freezer 10-15 minutes before serving. chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie.
• 10 drizzle with chocolate syrup and caramel topping.
• 11 dollop remaining whipped topping onto center of pie.
• 12 sprinkle with pecans, top with remaining cherry.