Mile High Banana Split Pie Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Heat a grill or grill pan to high heat. Place a metal baking sheet in the freezer to chill.
• Put the waffle cones in a large resealable bag or food processor. Crush the cones until ground to the texture of coarse sand. Put the crushed cones in a large bowl, add 10 tablespoons of the melted butter and mix until well combined. Transfer the mixture to a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 30 minutes.
• Slice the unpeeled bananas in half lengthwise (keep the peels on). Brush the cut sides with the remaining 2 tablespoons melted butter. Sprinkle each with brown sugar, then grill until grill-marked, 3 to 5 minutes. Let cool to room temperature, then peel and slice into 1/2-inch-thick slices.
• Beat the heavy cream with the confectioners' sugar and vanilla in a chilled large metal bowl until it holds medium-stiff peaks. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
• Using a small ice cream scoop (about the size of a golf ball), scoop out 4 scoops of each flavor from the Neapolitan ice cream and place on the chilled baking sheet. Return to the freezer. Let the remaining ice cream soften up a little, 5 to 10 minutes at room temperature.
• Using a microwave or a bowl of hot water, slightly warm 1/2 cup of fudge sauce until pourable. Remove the crust from the freezer and spread the fudge on the bottom of the crust, using a spoon or an offset spatula to evenly distribute. Arrange the banana slices in a single layer on top of the fudge layer, pressing gently to adhere the bananas to the fudge. Scoop out the softened ice cream (all 3 flavors) on top of the bananas and, using a large spoon or an offset spatula, spread to cover the bananas, being sure to make the top as smooth as possible.
• Place the small scoops of ice cream around the outside of the pie, alternating flavors, to create a border. Pipe the center of the pie with stars of whipped cream in a concentric circle, with one large star in the middle. Place in the freezer until the ice cream firms up, at least 4 hours and up to overnight.
• To serve: Arrange 6 of the cherries on top of the pie, one between every other ice cream scoop. Place the walnuts in between the remaining ice cream scoops. Warm the remaining fudge sauce and drizzle all over the ice cream in concentric circles. Sprinkle the sprinkles around the border of the pie. Place the last remaining cherry in the center. Let sit at room temperature for about 10 minutes before slicing.

Steps:

• Drizzle 2 tablespoons chocolate sauce into a 9-inch graham cracker crust. Fill with scoops of ice cream (vanilla, chocolate and strawberry) and freeze until firm, 1 to 2 hours. Beat 1 cup heavy cream, 1 teaspoon vanilla and 2 tablespoons each confectioners' sugar and the syrup from a jar of maraschino cherries with a mixer until stiff peaks form. Top the ice cream with 2 sliced bananas, the whipped cream and more chocolate sauce. Top with walnuts and a cherry.

Steps:

• Blend together cream cheese, confectioner's sugar, and egg.
• When smooth, pour half of mixture in pie crust.
• Layer half of bananas on top of filling and press down gently with spoon.
• Layer half of pineapple on top of bananas.
• Layer half of whipped topping on top of pineapple and top with cherries and nuts.
• With your remaining ingredients, repeat the process with the second pie crust.
• Refrigerate about an hour.

Steps:

• Place cream cheese and condensed milk in mixing bowl and beat with electric mixer till smooth. Blend in lemon juice and pour into pie shells.
• Slice bananas in about 1-inch pieces. Put bananas on top of the cream cheese mix and then put pineapple on top of that.
• Cover with Cool Whip and dot with cherries. Chill and serve...

Steps:

• 1. Roll half the pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan.2. Combine cornstarch, EQUAL Measure, cinnamon, nutmeg, and salt sprinkle over apples in large bowl and toss. Arrange apples in pie crust.3. Roll remaining pastry into circle large enough to fit top of pie. Cut hearts in pastry with cutters place pastry on pie, seal edges, trim, and flute. Press pastry hearts on pastry. Bake in preheated 425°F oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.EXCHANGES4 Carbohydrate2 FatPYRAMID SERVINGS1 1/2 Fruit2 1/2 Starch2 FatNUTRITION FACTSCalories 358 Calories from Fat 110Fat 12 g Saturated Fat 2 gCholesterol 0 mgSodium 352 mgCarbohydrate 59 g Dietary Fiber 4 g Sugars 24 gProtein 4 g

Steps:

• Beat cream cheese, powdered sugar together until fluffy.
• Spread evenly over bottom of crust.
• Drain pineapple well and spread evenly over cream cheese.
• Slice banana and cover pineapple with slices.
• Pour on pudding mixture.
• Top with frozen topping.
• Cover entire pie or garnish with strawberries, or other fresh fruit.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spread 1-1/2 cups pudding onto bottom of crust; top with bananas and half the strawberries.
• Stir half the COOL WHIP into remaining pudding; spread over fruit layer in crust. Cover with remaining COOL WHIP. Drizzle with chocolate syrup; top with remaining strawberries and nuts.
• Refrigerate 3 hours or until firm.