Friday, July 4, 2008


OH MY SOUL!!!!!! I love my Hot fudge pudding cake, but seriously, I think THIS has become my new favorite dessert! I made this for our 4th of July dinner today and it is INSANELY delicious! (what about the "flag cake" you ask? Been there done that, several years in a row! LOL) You freeze this cheesecake, so it gives it the texture of ice cream, which makes it taste even more like an actual banana split. It is just stinking good! You simply MUST try this one!
One thing about this recipe, is the fat and sugar content have been paired down considerably, but you SURE don't miss it. Nobody would ever know this was a low sugar, low fat dessert!


* 1 can (8 ounces) unsweetened crushed pineapple, divided
* 2 medium firm bananas, sliced
* 1 reduced-fat graham cracker crust (8 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 Cool Whip® whipped topping,
thawed, divided
* maraschino cherries
* chocolate syrup
* caramel ice cream topping, warmed
* chopped pecans

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.
In a large mixing bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in 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. Make sure the pie is not mounded excessively. Try to spread the filling so it's fairly level. This will make garnishing it, much easier. Cover and freeze until firm.
Remove from the freezer 10-15 minutes before serving. Arrange
reserved pineapple around edge of pie. Drizzle pineapple decoratively with chocolate syrup and then with warm caramel topping. Sprinkle chocolate & caramel with chopped pecans. Place 8 or 10 maraschino cherries around the edge on top of chopped nuts. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with another cherry or two (or three!). Yield: 8 - 10 servings.
Can you tell someone likes cherries? LOL

No comments: