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!
Ingredients
- 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)
Directions
- 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