No Bake Banana Split Pie
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No Bake Banana Split Pie
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This No-Bake Banana Split Pie turns the classic ice cream treat into a make-ahead dessert that requires just 15 minutes of prep. It's the perfect cool, sliceable treat for summer gatherings.
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Ingredients
- 1 ½ cups Graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons butter melted
- 1 ¼ cups cold milk
- 1 package Instant Banana Cream Pudding Mix 3.4 ounces
- 1 can crushed pineapple 8 ounces very well drained
- 1 cup Maraschino cherries chopped and patted dry
- 8 ounce container whipped topping thawed
- cherries hot fudge, sprinkles, and roasted chopped peanuts for topping
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Instructions
- Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Spread out into an 8 or 9-inch pie plate.
- Refrigerate the crust while you prepare the filling.
- Drain the pineapple well. I put it in a mesh strainer and press it to get out the moisture. Similarly, drain the cherries and pat them dry with paper towels, then chop them.
- In a mixing bowl, whisk the milk and pudding together.
- Stir in the well drained crushed pineapple and chopped cherries.
- Pour the filling into the crust.
- Top with the whipped topping. Set in the fridge to firm up for 2 hours.
- When you are ready to serve, garnish with a drizzle of hot fudge, sprinkles, chopped nuts, and more cherries.
Notes
- Use the bottom of a measuring cup or a spatula to press the graham cracker crust firmly into the pie plate.
- You can also buy a pre-made graham cracker crust for a shortcut.
- Add an extra tablespoon of melted butter if your crust seems too crumbly.
- The key to a perfectly set filling is managing moisture. Drain the crushed pineapple in a fine-mesh strainer, then press with paper towels to remove excess liquid.
- Pat the maraschino cherries dry before chopping them.
- Let the whipped topping thaw completely in the refrigerator before spreading.
- I recommend sticking with whipped topping for this recipe. It's more stable and holds up better, especially if you're making the pie ahead of time.
- Use the bottom of a measuring cup or a spatula to press the graham cracker crust firmly into the pie plate.
- You can also buy a pre-made graham cracker crust for a shortcut.
- Add an extra tablespoon of melted butter if your crust seems too crumbly.
- The key to a perfectly set filling is managing moisture. Drain the crushed pineapple in a fine-mesh strainer, then press with paper towels to remove excess liquid.
- Pat the maraschino cherries dry before chopping them.
- Let the whipped topping thaw completely in the refrigerator before spreading.
- I recommend sticking with whipped topping for this recipe. It's more stable and holds up better, especially if you're making the pie ahead of time.
Nutrition Information
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Calories
377kcal
(19%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
394mg
(16%)
Potassium
212mg
(6%)
Fiber
2g
(8%)
Sugar
46g
(92%)
Vitamin A
394IU
(8%)
Vitamin C
7mg
(8%)
Calcium
110mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 394mg | 16% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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