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Banana Split Pie



Ingredients:
Crust
1/2   package (15 ounces) refrigerated pie crust (1 crust)
1   cup milk chocolate morsels, melted, divided
Filling
1   package (8 ounces) cream cheese, softened
3/4   cup cold milk
1   package (3.4 ounces) white chocolate instant pudding and pie filling
2   tablespoons sugar
1   can (8 ounces) crushed pineapple, well drained
Toppings
1   medium banana, sliced
1   cup sliced strawberries
1 1/2   cups thawed, frozen whipped topping
1/4   cup chopped nuts
Directions:
  1. Preheat oven to 425°F. For crust, place pie crust in Deep Dish Pie Plate, gently rolling dough into bottom and up sides using small tapered end of Baker's Roller™. Prick bottom of crust using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
  2. Melt chocolate morsels in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 30 seconds until chocolate is melted and smooth. Reserve 2 tablespoons of the chocolate for garnish. Spread remaining chocolate over bottom and sides of crust.
  3. For filling, place cream cheese in Classic Batter Bowl. Microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly into crust.
  4. For toppings, arrange fruit over top of pie. Attach open star tip to Easy Accent® Decorator; fill with whipped topping. Pipe topping around top edge of pie. Drizzle reserved melted chocolate over top of pie. Sprinkle with nuts.

Yield: 8 servings

Nutrients per serving: Calories 610, Total Fat 36 g, Saturated Fat 18 g, Cholesterol 45 mg, Carbohydrate 70 g, Protein 6 g, Sodium 470 mg, Fiber 1 g