I tried to fight it. I really did! But I have NO willpower. Does anyone relate? I have been fighting my demons and keeping my sugar intake down, but Pi Day is here. You know, the once in a lifetime day when the perfect number for the mathematical term Pi coincides with the calendar? You can’t just ignore it. Its fate. Karma. Friday the 13th! I gave in. I made a pie. Well, two actually. They were small. No Bake. Yummy. And I was a bit naughty. I enjoyed getting down and dirty in the whipped cream. Come on over and have a piece! I have plenty of
Irish Whiskey coffee and tea to share. C’mon, you know you want to!
Banana Split Dump and Go Pie
- 2 Oreo Cookie Crusts 8"
- 1 Philadelphia Cheesecake filling 24.3 oz, divided
- 1 jar marachino cherries stems removed, save juice, 10 oz each
- 1 jar Smuckers pineapple topping 12 oz
- 1 jar Breyers Real Fruit cherry topping 8.4 oz
- 4 bananas
- 1 Fisher nut topping 5 oz
- hershey syrup
- chocolate sprinkles
- 1 small can whipped cream
- Cut bananas lengthwise into 4 lengths each, place in pie shells to cover bottom.
- Drain cherries and soak up excess moisture by placing cherries on paper towel for a few minutes until read to use them. Cut cherries in half through the center.
- In large bowl combine cheesecake filling, pineapple topping, cherry topping and cool whip. Mix by hand until well blended. Pour into pie crust.
- Make even amounts of swirls around pie. Start in center and fill the middle with chocolate syrup spreading thin until covering middle.
- Sprinkle nuts all over top of pie.
- Place dried cherries flat side down in each of the whip cream swirls.
- Refrigerate at least 2 hours before serving. Return left over pie to refigerator.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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