Light & Tasty Banana Split Cheesecake

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.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 (8 ounce) can  unsweetened crushed canned pineapple
• 2  medium bananas, sliced (firm)
• 1 (8 inch)  reduced fat graham cracker crust
• 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) carton  frozen  reduced-fat whipped topping, thawed (divided)
• 4  maraschino cherries, divided
• 1  tablespoon  chocolate syrup
• 1  tablespoon  caramel ice cream topping
• 1  tablespoon pecans, chopped

Directions

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.