Donna’s Delights: Banana Split Pie

Banana Split Pie is a treat you never outgrow! This creamy frozen pie topped with colorful fruit and rich chocolate sauce will be a hit with kids of all ages. Absolutely delicious!

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  • 15 cream-filled chocolate sandwich cookies
  • 2 tablespoons salted or unsalted butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 2 medium bananas, thinly sliced
  • 1 cup sliced strawberries
  • 1 can (8 ounces) pineapple tidbits in juice, drained
  • 1/4 cup coarsely chopped pecans, toasted
  • Easy Chocolate Sauce (see recipe below)


  • In a food processor, pulse cookies into crumbs. Add butter; pulse until crumbs begin to hold together. Press crumb mixture on the bottom and up sides of 9-inch pie plate. Bake for 10 minutes at 350 degrees; set aside to cool.
  • In a medium bowl, beat cream cheese at medium speed until creamy. Gradually beat in sugar until well mixed. Beat in cream and vanilla at low speed until combined; gradually increase speed to high and beat until thick and fluffy.
  • Carefully spread a thin layer of the cream cheese mixture in the bottom of prepared crust; arrange banana slices over the top. Spread remaining cream cheese mixture over bananas. Cover and freeze at least 6 hours.
  • Just before serving, top pie with strawberries, pineapples, and pecans. Cut pie into wedges. Serve with Chocolate Sauce. (Note: Pie thaws quickly so keep frozen until ready to serve.)

Easy Chocolate Sauce

  • 1 cup semisweet chocolate chips
  • 1/2 cup light or dark corn syrup
  • 1/4 cup half-and-half or milk
  • 1 tablespoon salted or unsalted butter
  • 1/2 teaspoon vanilla extract

In a 2-cup glass measuring cup, combine chocolate chips, corn syrup, half-and-half, and butter. Microwave (high) 1 1/2 minutes. Stir until chocolate is melted and smooth. Stir in vanilla. Cool slightly. Makes about 1 1/2 cups