Oreobananasplitpie Recipes

Steps:

• Set out all of your ingredients so your ice cream doesn't melt too much once you start assembling.
• Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere.
• Put whipped topping in a bowl. Add pudding and mix thoroughly. Spread pudding/topping mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm.
• Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices and enjoy!

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:

• In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
• In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.

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:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups onto the bottom of crust. Top with strawberries and banana slices. Add half the whipped topping to the remaining pudding mixture; stir gently until well blended. Spread over fruit. Spread remaining whipped topping over pie to within 1 in. of edge of crust. Drizzle with chocolate syrup. Top with remaining strawberries and the pecans. Cover and refrigerate 3 hours or until set.

Steps:

• Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.

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:

• 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.

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
• Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
• Slice remaining bananas just before serving; arrange over dessert. Top with nuts.

Steps:

• Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm. , Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts. , Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries.

Steps:

• Mix 22 Oreo crushed cookies and butter in medium bowl for crust.
• Press firmly on bottom and sides of 9-inch pie plate.
• Finely chop 8 cookies; set aside.
• Halve remaining 4 cookies; set aside.
• Spread chocolate ice cream into pie crust.
• Freeze 30 minutes or until ice cream is firm.
• Drizzle half the fudge sauce over ice cream.
• Top with finely chopped cookies and half the banana slices. Carefully spread strawberry ice cream over banana slices.
• Stand cookie halves around edge of pie.
• Top with remaining fudge sauce and remaining banana slices.
• Freeze at least 1 hour or until firm.