Banana Split Pies
Indulge in the nostalgic charm of Banana Split Pies, a no-bake twist on the classic sundae that’s as delightful to make as it is to eat! Perfectly portioned into individual mini pies, this dessert features a buttery graham cracker crust, a creamy cheesecake-style filling, and vibrant layers of fresh bananas, strawberries, and pineapple tidbits. A drizzle of rich chocolate syrup, a sprinkle of nuts, and a signature maraschino cherry complete each pie for a show-stopping finish. Ready in just 20 minutes and served chilled, these Banana Split Pies are the ultimate treat for summer parties, family gatherings, or any occasion that calls for a sweet, fruity indulgence. Keywords: Banana Split Pies, no-bake dessert, mini pies, summer recipes, easy dessert recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Whipped topping (e.g., Cool Whip)
- 2 Bananas, sliced
- 1 cup Strawberries, hulled and sliced
- 1 cup Pineapple tidbits, drained
- 0.25 cup Chocolate syrup
- 8 Maraschino cherries, with stems
- 0.25 cup Chopped nuts (optional)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Divide the crumb mixture evenly between eight 4-inch mini pie tins or ramekins, pressing firmly into the bottoms and slightly up the sides to form a crust. Chill in the refrigerator for at least 10 minutes.
While the crusts are chilling, prepare the filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until fully combined. This will create a light and fluffy filling.
Remove the crusts from the refrigerator and evenly distribute the cream cheese mixture into each pie crust, smoothing the tops with a spatula.
Top each pie with a layer of sliced bananas, followed by a layer of strawberries, and then the pineapple tidbits.
Drizzle chocolate syrup over the fruit layers for a rich, chocolatey finish.
Garnish each mini pie with a maraschino cherry on top and sprinkle with chopped nuts, if desired.
Serve immediately or refrigerate until ready to serve. Enjoy these delightful banana split pies as a refreshing dessert!
Nutrition Facts
Calories |
4033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.2 g | 313% | |
| Saturated Fat | 157.9 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 479.6 g | 174% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 297.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2447 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
