Ingredients for Banana Split Pie Light
- 8 ounces Fat Free Cream Cheese, softened
- 1 (3.4 ounce) small box Sugar Free Instant Vanilla Pudding Mix
- 1/2 cup Fat Free Evaporated Milk
- 1 cup Cool Whip Free
- 1 cup Fresh Strawberries, sliced
- 2 ripe Bananas, sliced
- 1 (20 ounce) can pineapple chunks, well drained
- 1 (9 inch) Reduced Fat Graham Cracker Crust
- 3 packets Splenda Sugar Substitute
- 3-5 Maraschino Cherries, for garnish
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How to Make Banana Split Pie Light
- Allow 8 ounces of cream cheese to sit at room temperature until softened.
- Drain one 20-ounce can of pineapple chunks, reserving 1/4 cup of the juice.
- Slice 2 ripe bananas and place them in the reserved pineapple juice for 5 minutes to prevent browning.
- In a mixing bowl, combine the softened cream cheese, 1 (3.4 ounce) small box instant vanilla pudding mix, 1/2 cup evaporated milk, and 2 packets of Splenda (or equivalent sweetener). Mix until smooth and creamy.
- Pour the cream cheese mixture into a 9-inch graham cracker pie crust.
- Top with a layer of 1 cup sliced fresh strawberries.
- Sprinkle 1 packet of Splenda (or equivalent sweetener) evenly over the strawberries.
- Arrange the banana slices over the strawberries, followed by the drained pineapple chunks.
- Top with 1 cup of light whipped topping (Cool Whip or equivalent).
- Garnish with 3-5 maraschino cherries.
- Chill in the refrigerator overnight for optimal flavor and texture. (Freezing is not recommended for this recipe.)
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
54g
Fat
0g
Carbs
5g
