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Banana Split Cheesecake

Total Time

Prep: 35 min. + freezing

Makes

10 servings

This fruity dessert makes a light and festive treat that’s sure to dazzle friends and family at the end of any meal. Top the tempting sweet with syrup, caramel and pecans for an ooey-gooey look and mouthwatering taste. —Cherie Sweet, Evansville, Indiana
Banana Split Cheesecake Recipe photo by Taste of Home

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple, divided
  • 2 medium firm bananas, sliced
  • 1 reduced-fat graham cracker crust (9 inches)
  • 1 package (8 ounces) fat-free cream cheese
  • 1-1/2 cups pineapple sherbet, softened
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 4 maraschino cherries, divided
  • 1 tablespoon chocolate syrup
  • 1 tablespoon caramel ice cream topping
  • 1 tablespoon chopped pecans

Directions

  1. Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
  2. In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Freeze until firm.
  3. 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. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry.

Nutrition Facts

1 piece: 247 calories, 6g fat (4g saturated fat), 3mg cholesterol, 336mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 5g protein.

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