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My Mom used to make BANANA CREAM PIES a lot and I loved them and I’ve also enjoyed the ones that I’ve prepared. When I saw the following recipe for BANANA SPLIT PIE I was fascinated with the idea to add a few things to make an even more special dessert. I did make the following recipe for a recent gathering with some friends.

NOTE: In the future I’ll make this recipe at least six hours ahead of time so it has more time to set solid before I serve it. Actually, it wasn’t too bad but it was rather soft and creamy after being in the refrigerator just 1 ½ hours after preparation.

ANOTHER NOTE: I’ve always made my own flour pie crust for Banana Cream pies but for this recipe I purchased a premade graham cracker crust. I don’t offer you a preference; both are good.

INGREDIENTS: 1 pie plate with graham cracker crust 1 pkg of INSTANT banana cream pudding 1 ¾ cups whole milk 2 bananas 2 cups cool whip 1 small can crushed pineapple (drained) ¼ cup walnut pieces Chocolate syrup Maraschino cherries INSTRUCTIONS: - Combine the milk and instant pudding mix in a large bowl and beat for 2 minutes at low speed. Fold in a cup of the whipped topping and pour mixture into pie crust.

- Let it chill until it’s set—about an hour. NOTE: Leave remaining 1 cup of whipped topping out of refrigerator to allow to thaw until it is spreadable) - Take out of refrigerator - add the fruit (sliced bananas first then crushed pineapple). - Spread remaining 1 cup of whipped topping over the top of the pineapple – from edge to edge.. Top with chopped nuts. Drizzle with chocolate sauce. And finally, arrange a few maraschino cherries over the top

- . Return to refrigerator and chill for one to three hours (preferably 3 or more hours).

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