Light & Tasty Banana Split Cheesecake

READY IN: 35mins
Recipe by jonesies

Makes a light and festive treat that's sure to dazzle friends and family at the end of any meal. It is decadent, but decidly lighter with a mouth-watering taste everyone will enjoy. Note: cook time does not include freezing time.

Top Review by Marc Peters

I caught this in the last issue of Light and Tasty, and it really is very good. Fairly easy to make as well, although I was confused as to whether I should store leftovers in the fridge or freezer. (I would recommend keeping in freezer, and thawing slice about 1/2 day before you eat otherwise the bananas get soggy). Thanks for submitting this to Recipezaar!

Ingredients Nutrition


  1. Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tbsp reserved juice; let stand for 5 minutes.
  2. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside.
  3. In a large mixing bowl, beat cream cheese and 2 tbsp reserved pineapple juice.
  4. Gradually beat in sherbert.
  5. Gradually beat in pudding mix; beat 2 minutes longer.
  6. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture.
  7. Fold in 2 cups whipped topping; spread evenly over banana slices.
  8. Cover and freeze until firm.
  9. 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.
  10. Drizzle with chocolate syrup and caramel topping.
  11. Dollop remaining whipped topping onto center of pie.
  12. Sprinkle with pecans, top with remaining cherry.

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