Cliff like to call this his "heaven on earth" pie because this is what he imagines the best taste there is might be like! That's quite a compliment from my "truck-drivin' man," who honed his taste buds in truck stops and restaurants coast-to-coast during his years as a long-distance trucker. Now he's traded his eighteen-wheeler for computers and printing presses, but he's never lost his taste for my banana split recipes.
1 (6-ounce) Keebler chocolate piecrust 1 cup sliced banana (1 medium) 1 cup (one 8-ounce can) canned crushed pineapple, packed in fruit juice, drained 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2 cups skim milk 1 cup sliced strawberries 3/4 cup Cool Whip Lite 2 teaspoons chocolate syrup 4 maraschino cherries, halved
Place sliced bananas in piecrust. Sprinkle drained crushed pineapple over sliced bananas. In a medium bowl, combine dry pudding mix and skim milk, Mix well using a wire whisk. Pour pudding mixture over fruit. Refrigerate 1 hour. Sprinkle sliced strawberries over set pudding. Spread Cool whip Lite evenly over strawberries. Drizzle chocolate syrup over Cool Whip Lite. Garnish top evenly with maraschino cherry halves. Refrigerate at least 1 hour. Cut into 8 pieces.
HINT: for a firmer pie, substitute 2/3 cup nonfat dry milk powder and 1 1/3 cups water for 2 cups skim milk.
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