No Bake Mile High Banana Split Pie

All of your favorite split toppings ar cumulous high during this no-bake pudding pie sweet that is the excellent thanks to finish any summer day!

No Bake Mile High Banana Split Pie

Living close to state capital, Colorado, I’m a fan of any sweet with the phrase “mile-high” within the title. However you’re planning to love this No-Bake Mile High split Pie notwithstanding wherever you live!

I love creating no-bake desserts once the weather starts warming up, and this delicious pie could be a new favorite. If you like a classic split, then you’re planning to love this pie!

No Bake Mile High Banana Split Pie

Because what’s to not love a few creamy banana pudding filling, screw-topped with pineapple, cherries, topping and chocolate?

It’s like obtaining 2 delicious desserts in one–only this one doesn’t melt! And once my youngsters saw this dreamy pie within the icebox, I just about won mom-of-the-year right then and there.

My husband was pretty excited to get pleasure from this spectacular sweet too. Better of all, it’s really easy to place along, and you don’t have to be compelled to activate the kitchen appliance.

There ar such a big amount of reasons this No-Bake Mile High split Pie is certain to become a summer-time classic at our house!

No Bake Mile High Banana Split Pie

  • 1 (5 oz.) package instant vanilla pudding mix
  • 2 bananas, sliced
  • 1 (9 inch) prepared chocolate crumb crust
  • 1 (12 oz.) jar hot fudge topping, divided
  • 2-3 tablespoons water
  • 1/2 cup diced fresh strawberries
  • 1 1/4 cups cold milk
  • 1 (12 oz,) container frozen whipped topping, thawed and divided
  • 1 (20 oz.) can pineapple chunks, drained
  • 12 maraschino cherries with stems, drained
  • 3 tablespoons chopped nuts

  1. In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, along with the sliced banana. Spread into the prepared pie crust. Freeze for 10 minutes, until firm.
  2. In a small bowl, stir together hot fudge sauce and water. Reserve 3 tablespoons for drizzling on top of the pie. With the back of a spoon, gently spread the remaining fudge sauce over banana pudding in pie crust. Refrigerate for 1 hour, or until firm.
  3. Arrange pineapple chunks and diced strawberries in a single layer over top of pie. Cover with remaining whipped topping. Refrigerate for 30 minutes.
  4. In a microwave oven, heat reserved fudge sauce until pourable, but not too hot, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped nuts.

Post a Comment