Lady Behind The Curtain - Banana Split Cheesecake

This YUMMY Banana Split Cheesecake is a nice cold refreshing, easy and guilt free dessert. This Delicious Cake REALLY does taste like a BANANA SPLIT!

Banana Split Cheesecake

Yield: Serves 8

Serving Size: 1 Slice

Banana Split Cheesecake


  • 1 - 8 ounce can unsweetened crushed pineapple
  • 2 medium firm bananas, sliced
  • 1 reduced-fat graham cracker crust (8-inches)
  • 1 - 8 ounce package fat-free cream cheese
  • 1-1/2 cups pineapple sherbet, softened
  • 1- 1 ounce package sugar-free instant vanilla pudding mix
  • 1 - 8 ounce 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


  1. Drain pineapple, reserving juice.
  2. In a small bowl, combine bananas and 2 tablespoons reserved pineapple juice; let stand 5 minutes.
  3. Drain bananas, discarding juice.
  4. Arrange bananas over bottom of crust; set aside.
  5. In a large mixing bowl, beat cream cheese and 2 tablespoons reserved pineapple juice.
  6. Gradually beat in sherbet.
  7. Gradually beat in pudding mix; beat 2 minutes longer.
  8. 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.
  9. Cover and freeze until firm.
  10. Remove from the freezer 10-15 minutes before serving.
  11. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie.
  12. Drizzle with chocolate syrup and caramel topping.
  13. Dollop remaining whipped topping onto center of pie.
  14. Sprinkle with pecans; top with remaining cherry.






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Banana Split Cheesecake — 16 Comments

  1. You had me at cheesecake, but the banana split made me drool!!! I pinned this recipe to Pinterest. Sounds to die for! Thank you so much for linking up to It’s a Party! I can’t wait to see what you cook for us this week!

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