[www.keralites.net] Banana Split Cheesecake Recipe

Banana Split Cheesecake Recipe

Diabetic Friendly
Banana Split Cheesecake Recipe

• Prep: 35 min. + freezing
• Yield: 10 Servings

35 35

• 1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, divided
• 2 medium firm bananas, sliced
• 1 reduced-fat graham cracker crust (8 inches)
• 1 package (8 ounces) fat-free cream cheese
• 1-1/2 cups pineapple sherbet, softened
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
• 4 maraschino cherries, divided
• 1 tablespoon chocolate syrup
• 1 tablespoon caramel ice cream topping
• 1 tablespoon chopped pecans

Directions

• Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
• In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually add pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm.
• Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Yield: 10 servings.

Nutritional Facts 1 piece equals 247 calories, 6 g fat (4 g saturated fat), 3 mg cholesterol, 336 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

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