Banana Split Cheesecake Pie
1 pkg (8 oz.) Cream cheese softened
1 cup cold milk
1/2 cup cold water
1 box (3.4 oz.) Jell-o® french vanilla instant pudding & pie filli
1 can (8 oz.) Crushed pineapple drained well
1 Large (or 2 small) banana(s)
1 Prepared 9-inch graham cracker pie shell
1/4 cup Chocolate syrup
1/4 cup Chopped pecans
Beat softened cream cheese with an electric mixer until smooth. Add wa
ter, milk and Jell-O; and beat until mixture thickens.
Drain pineapple. Cut banana(s) and arrange over bottom of pie shell. D
rizzle with half of the chocolate syrup and half of the pecans. Spread
cream cheese mixture over top. Layer crushed pineapple over filling.
Cover and refrigerate 2 hours or until chilled and set.
Right before serving, top with remaining syrup and pecans. Garish with
whipped cream and cherries. Slice and serve. Toppings: WHIPPED CREAM
and MARASCHINO CHERRIES