Angela's Banana Splitastic Pie

Angela?s Banana Splitastic Pie

Makes 8 slices



1 9 oz. ready-made graham cracker pie crust (labeled extra serving size)

1 medium banana, sliced

1 (8 oz.) package reduced fat cream cheese, softened

1 cup powdered sugar

½ cup peanut butter, crunchy or creamy

1/4 cup chocolate syrup

2 cups frozen whipped topping, thawed

Garnish: 4 maraschino cherries, halved

¼ cup chocolate syrup


Place banana slices to cover bottom layer of pie crust. Set aside. In medium mixing bowl, Beat softened cream cheese with an electric mixer at medium speed until fluffy. Add powdered sugar and peanut butter, beating until blended. Gradually add chocolate syrup to mixture. Fold in whipped topping. Spoon filling on top of bananas in pie crust. Cover pie and freeze at least 8 hours. When ready to serve, remove from freezer and let stand at room temperature for 20 minutes before slicing and serving. Garnish, if desired, by drizzling chocolate syrup over pie and placing a halved cherry on each slice. Enjoy!