No-Bake Banana Split Pie

Ready in : 45 mins

No-Bake Banana Split Pie is a gluten free recipe with 8 servings. This dessert has 372 calories, 5g of protein, and 26g of fat per serving. For 78 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. If you have maraschino cherries, banana pudding, banana, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 18%, this dish is not so outstanding. Similar recipes are No-Bake Banana Split Pie, No-Bake Banana Split Dessert, and No-Bake Banana Split Cheesecake.

Diets

GLUTEN FREE

Ingredients

butter

4 tablespoons

banana pudding

1.75 ounce

milk

1.6666666 cup

pineapple

0.75 cup

banana

1

heavy whipping cream

1.5 cups

confectioners' sugar

0.25 cup

strawberry sundae topping

3 tablespoons

chocolate syrup

3 tablespoons

peanuts

0.25 cup

rainbow sprinkles

1 tablespoon

maraschino cherries

10

Cooking in Steps

1
In a small bowl, mix the crushed Nilla wafers and butter until well combined. Press the mixture into the bottom of a 9 inch pie plate and up the sides to form the crust.

nilla wafers

butter

bowl
2
Place the pie plate in the refrigerator to firm up for 5 minutes.
3
In a medium bowl, whisk together the pudding mix and milk. Stir in the pineapple and set aside.

pineapple

milk

whisk

bowl
4
Cut the banana into 1/4 inch slices. Line the bottom of the pie crust with the sliced bananas and pour the pudding mixture over top. Using a rubber spatula, spread the pudding to make sure it's level and return to the refrigerator to chill for 2-4 hours.

pie crust

banana

spatula
5
In a medium bowl, beat the heavy cream and sugar with a hand mixer until stiff peaks form.

heavy cream

sugar

hand mixer

bowl
6
Remove the pie from the refrigerator and top with the whipped cream using a rubber spatula.

whipped cream

spatula
7
Warm the strawberry topping in the microwave for 15 seconds and then drizzle over the top of the pie.

strawberry sauce

microwave
8
Drizzle the chocolate syrup over the pie and then sprinkle the peanuts and rainbow sprinkles over the surface. Top with the maraschino cherries and serve immediately or refrigerate for up to 8 hours.

maraschino cherries

colored sprinkles

chocolate syrup

peanuts

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No-Bake Banana Split Pie

Diets

GLUTEN FREE

Ingredients

butter

4 tablespoons

banana pudding

1.75 ounce

milk

1.6666666 cup

pineapple

0.75 cup

banana

1

heavy whipping cream

1.5 cups

confectioners' sugar

0.25 cup

strawberry sundae topping

3 tablespoons

chocolate syrup

3 tablespoons

peanuts

0.25 cup

rainbow sprinkles

1 tablespoon

maraschino cherries

10

Cooking in Steps

1 In a small bowl, mix the crushed Nilla wafers and butter until well combined. Press the mixture into the bottom of a 9 inch pie plate and up the sides to form the crust.

nilla wafers

butter

2 Place the pie plate in the refrigerator to firm up for 5 minutes.

3 In a medium bowl, whisk together the pudding mix and milk. Stir in the pineapple and set aside.

pineapple

milk

4 Cut the banana into 1/4 inch slices. Line the bottom of the pie crust with the sliced bananas and pour the pudding mixture over top. Using a rubber spatula, spread the pudding to make sure it's level and return to the refrigerator to chill for 2-4 hours.

pie crust

banana

5 In a medium bowl, beat the heavy cream and sugar with a hand mixer until stiff peaks form.

heavy cream

sugar

6 Remove the pie from the refrigerator and top with the whipped cream using a rubber spatula.

whipped cream

7 Warm the strawberry topping in the microwave for 15 seconds and then drizzle over the top of the pie.

strawberry sauce

8 Drizzle the chocolate syrup over the pie and then sprinkle the peanuts and rainbow sprinkles over the surface. Top with the maraschino cherries and serve immediately or refrigerate for up to 8 hours.

maraschino cherries

colored sprinkles

chocolate syrup

peanuts

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

1
In a small bowl, mix the crushed Nilla wafers and butter until well combined. Press the mixture into the bottom of a 9 inch pie plate and up the sides to form the crust.

2
Place the pie plate in the refrigerator to firm up for 5 minutes.

3
In a medium bowl, whisk together the pudding mix and milk. Stir in the pineapple and set aside.

4
Cut the banana into 1/4 inch slices. Line the bottom of the pie crust with the sliced bananas and pour the pudding mixture over top. Using a rubber spatula, spread the pudding to make sure it's level and return to the refrigerator to chill for 2-4 hours.

5
In a medium bowl, beat the heavy cream and sugar with a hand mixer until stiff peaks form.

6
Remove the pie from the refrigerator and top with the whipped cream using a rubber spatula.

7
Warm the strawberry topping in the microwave for 15 seconds and then drizzle over the top of the pie.

8
Drizzle the chocolate syrup over the pie and then sprinkle the peanuts and rainbow sprinkles over the surface. Top with the maraschino cherries and serve immediately or refrigerate for up to 8 hours.