Mile High Banana Split Pie Food

NO-BAKE MILE-HIGH BANANA SPLIT PIE

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

BANANA SPLIT PIE

Steps:

• Beat cream cheese, powdered sugar together until fluffy.
• Spread evenly over bottom of crust.
• Drain pineapple well and spread evenly over cream cheese.
• Slice banana and cover pineapple with slices.
• Pour on pudding mixture.
• Top with frozen topping.
• Cover entire pie or garnish with strawberries, or other fresh fruit.

NO-BAKE MILE HIGH BANANA SPLIT PIE

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, along with the sliced banana. Spread into the prepared pie crust. Freeze for 10 minutes, until firm.
• In a small bowl, stir together hot fudge sauce and water. Reserve 3 tablespoons for drizzling on top of the pie. With the back of a spoon, gently spread the remaining fudge sauce over banana pudding in pie crust. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks and diced strawberries in a single layer over top of pie. Cover with remaining whipped topping. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, but not too hot, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped nuts.

MILE HIGH PIE

Steps:

• Combine walnuts and biscuits. Add butter and mash thoroughly.
• Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
• When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
• Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
• Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.

NO-BAKE MILE-HIGH BANANA SPLIT PIE

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

MILE-HIGH CHOCO-BANANA CREAM PIE

Steps:

• Preheat your oven to 350 degrees F.
• In a dry pan over medium heat, put your chopped walnuts and toast them. Stir them often for about 5 minutes or when they start to get that lovely toasted smell and get lightish brown around the edges. *Be careful not to burn them*.
• Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
• In a medium skillet melt your butter over medium heat.
• Add your bananas and saute them for a few minutes.
• Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
• Turn off the heat and stir in a 1/2 cup of your walnuts into the banana mixture. Set this mixture aside to cool a little.
• Take your tube of sugar cookie dough and press it into the bottom and up the sides of a 9 inch pie pan. Make sure you press in all over to an even thickness, just right up to the top edge of the pan.
• Place your pie crust into the pre-heated oven and let it bake about 10 minutes, or until the edges are browned and the middle is a light brown.
• It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
• Let your crust cool completely ( I used the fridge to help it along a bit).
• In a big mixing bowl beat your 2 packages of softened cream cheese, the dry pudding mix, and the milk together until smooth, with an electric beater on med-high/high.
• Fold in 1/2 of the container of cool whip into this mixture until well combined.
• Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
• Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
• Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
• Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
• You can chill your pie a little first or just dig in now, enjoy! (we ate it immediately, couldn't resist, but it's great colder too).