No-Bake Mile-High Banana Split Pie recipe

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Ingredients

1 (5 ounce) package instant vanilla pudding mix
1 ¼ cups cold milk
1 (12 ounce) container frozen whipped topping, thawed, divided
2 bananas, sliced into 1/4 inch slices
1 (9 inch) prepared chocolate crumb crust
1 (12 ounce) jar hot fudge topping
2 tablespoons dark rum
1 (20 ounce) can pineapple chunks, drained
12 maraschino cherries with stems, drained
3 tablespoons walnut pieces

Nutrition Info

405.4 calories
carbohydrate: 59 g
cholesterol: 2.2 mg
fat: 17.8 g
fiber: 2 g
protein: 3.5 g
saturatedFat: 9.2 g
servingSize: -
sodium: 379.5 mg
sugar: 41.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.

  2. In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.

  3. Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.

  4. In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

Recipe Yield

1 - 9 inch pie

Recipe Note

Enjoy the gleam in your children's eyes when you unveil this pie made with layers of banana pudding, chocolate fudge sauce and whipped topping.

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