This is one of my all-time favorite pies. The recipe came from my grandma. I had been promising to post it on my other blog, so I decided to post it here, too. This is the pie that I call the "Banana Split Pie". I'm pretty sure I could have hand-written this out and sent it to each of you in the mail faster than it took the internet to load here (at my grandma's) and finally get to this page. Lol.
Tropical Pie
Prep: 20 min. + chilling
1 can (20 oz.) unsweetened, crushed pineapple
2 medium, firm bananas, cut into 1/4-in. slices
4 oz. fat-free cream cheese, softened
4 tsp. sugar substitute equivalent to 4 tsp. sugar
2 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (9 in.)
4 maraschino cherries, halved
2 Tbsp. chopped walnuts, toasted
Drain pineapple, reserving juice. Place sliced bananas in juice; set aside. In a small bowl, beat the cream cheese, sugar substitute and 1 Tbsp. reserved pineapple juice until smooth. Fold in 1/4 cup whipped topping.
Drain bananas. Arrange half of bananas in bottom of crust. Carefully spread with cream cheese mixture. Top with pineapple, remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours.
Yield: 8 servings.
Nutrition Facts: 1 piece equals 240 calories, 6 g fat (3 g saturated fat), 1 mg cholesterol, 173 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.
*I am fairly certain that we did not use sugar substitute and just used regular sugar. :)
Enjoy! Let me know if you make it. I pick the walnuts and cherries off of mine. Haha.
