Mile High Banana Split Pie Recipes

Steps:

• In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts.
• In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.

Steps:

• Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla.
• Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream.
• For more information regarding egg safety, read our Hints and Tips.

Steps:

• 1. Layer 1 In medium bowl whisk together milk and 2 cups whipped topping. Add vanilla pudding mix. Whisk until mixture thickens to consistency of stiffly beaten whipped cream, about 1 minute. Stir in banana slices. Spread half of banana pudding mixture in pie crust.
• 2. Layer 2: Stir together fudge sauce and rum, set aside 3 TBS for drizzling. With back of spoon gently spread 1/2 remaining fudge rum sauce over banana pudding mixture. Top with remaining banana pudding mixture and other half of fudge rum sauce. Refrigerate until firm, about 1 hr.
• 3. Layer 3: Arrange pineapple chunks in single layer over fudge rum sauce. Spread with remaining whipped topping, filling spaces between pineapple chunks, and swirling topping into peaks with back of spoon. Refrigerate 30 minutes.
• 4. Layer 4: In microwave safe container, heat reserved fudge rum sauce on high until pourable, about 10 seconds. With fork drizzle sauce in lines over top of pie. Garnish with maraschino cherries and walnuts.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups onto the bottom of crust. Top with strawberries and banana slices. Add half the whipped topping to the remaining pudding mixture; stir gently until well blended. Spread over fruit. Spread remaining whipped topping over pie to within 1 in. of edge of crust. Drizzle with chocolate syrup. Top with remaining strawberries and the pecans. Cover and refrigerate 3 hours or until set.

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.