BANANA SPLIT CHEESECAKE

Banana Split Cheesecake image

Provided by Brenda Newton

Categories Pies

Time 35m

Number Of Ingredients 12

1 can(s) (8 oz.) unsweetened crushed pineapple
2 medium firm bananas, sliced
1 reduced-fat graham cracker crust
1 pkg (8 oz.) fat-free cream cheese
1 1/2 c pineapple sherbet, softened
1 pkg sugar free instant vanilla pudding mix
1 8 oz. frozen reduced-fat whipped topping, thawed, divided
4 maraschino cherries, divided
1 Tbsp chocolate syrup
1 Tbsp sugar free caramel ice cream topping
1 Tbsp chopped pecans (i use a little more to cover top)
coconut

Steps:

1. Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 Tbsp. reserved pineapple juice; let stand for 5 minutes.
2. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
3. In a large mixing bowl, beat cream cheese and 2 Tbsp. reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer.
4. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over bananas. Cover and freeze until firm.
5. Remove from the freezer 10-15 minutes before serving. Chop three cherries and pat dry. Arrang cherries and reserved pineapple around edge of pie.
6. Drizzle chocolate syrup and caramel topping from center to outside edges all the way around. Dollop remaining whipped topping in center of pie.
7. Sprinkle with pecans and if you have some coconut sprinkle it on as well. Top with remaining cherry.
8. Nutrition Facts; 1 piece equals 310 calories, 8 g fat, 52 g carbohydrate, 1 g fiber, 6 g protein.