Strawberry Banana Split Pie
Submitted by andeejoy
All the fun of a banana split frozen into a pie. Vanilla pudding swirled with pureed strawberries, layered over sliced bananas in a vanilla wafer crust, then topped with whipped cream, cherries, and chopped nuts.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minEvery ice cream parlor banana split you ever loved, reimagined as a frozen pie you can slice and serve.
A vanilla wafer crust gets lined with banana slices, then filled with a creamy blend of instant French vanilla pudding, pureed strawberries, and whipped topping. Into the freezer it goes for six hours (or overnight if you can wait), and out comes something that eats like the best ice cream cake you never had to churn.
Top each slice with a dollop of whipped cream, a maraschino cherry, and chopped nuts for the full banana split experience.
Pro Tips
- Let the pie sit at room temperature for about 10 minutes before slicing so the filling softens just enough for clean cuts
- Toss banana slices in a squeeze of lemon juice to keep them from browning under the filling
- Drizzle chocolate or strawberry sauce over individual slices for an extra sundae-shop touch
Ingredients
Directions
Pour half-and-half and puréed strawberries into a large bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 5 minutes or until slightly thickened.
Line bottom of crust with banana slices.
Fold cool whip into pudding mixture.
Spoon into crust. Freeze until firm, about 6 hours or overnight.
Remove from freezer. Let stand a teaspoon room temperature about 10 minutes before serving to soften.
Garnish with whipped topping, maraschino cherries, and chipped nuts.
Serve with remaining strawberries, pureed, if desired.
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