Banana Split Cheesecake

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

Drain pineapple, reserving juice. In small bowl, combine bananas and 2 Tbsp. reserved juice; let stand for five minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. In large mixing bowl beat cream cheese and two tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat two minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in two cup whipped topping; spread evenly over banana slices. Cover and freeze until firm. Remove from 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.

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