Banana Split Pie
Prep Time: 20 minutes
Set Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings
Ingredients:
10 cinnamon graham crackers crushed
3 tbsp sugar
6 tbsp melted butter
2 tbsp dried shredded coconut
1 5oz. package of instant vanilla pudding mix
1 ¼ cups cold milk
1 12oz container of whipped topping (Cool Whip)
3 bananas sliced
1 20oz can of pineapple tidbits drained
16oz strawberries sliced
½ cup chopped nuts of your choice
3 tbsp Chocolate syrup
Maraschino cherries
Instructions:
Start by preparing the crust:
Preheat oven to 350 degrees.
In a bowl, mix the crust ingredients by combining the crushed graham crackers, sugar, dried coconut, and melted butter together. Mix thoroughly to create a thick mixture.
Use a spoon or your hands to press mixture down into a 9x13” casserole dish.
Bake for 10 minutes.
Remove from oven and set aside. Make sure it is completely cool before using.
Next…
Whisk together pudding mix and cold milk in a bowl until smooth.
Fold in two cups of Cool Whip and sliced bananas. Reserve remaining Cool Whip for later in the recipe.
Spread pudding, sliced bananas and Cool Whip mixture into graham cracker pie crust and freeze for 10 minutes.
Spread three tablespoons of chocolate syrup over the pie layer and refrigerate for one hour or until firm.
Spread sliced strawberries and pineapple tidbits onto the pie as the next layer and cover with remaining Cool Whip.
Drizzle top of pie with chocolate syrup.
Garnish with maraschino cherries and chopped nuts.
Enjoy!!
