Ingredients

• 2 cups of store bought chocolate chips cookies, crushed

• ½ cup of crushed peanuts or nut topping

• 1 stick of Challenge Butter, melted

• 1 ½ cup of heavy whipping cream

• 1/3 cup of sugar

• 2 teaspoons of vanilla

• 8 ounces of Challenge Cream Cheese, room temperature

• ¾ cup of pineapple tidbits, strained

• 2 ripe bananas, sliced

• 1 cup of sliced strawberries

• 2/3 cup of room temperature hot fudge or chocolate syrup, divided

• Maraschino cherries for garnish

• Canned spray whipped cream for garnish, if desired

• Chocolate curls or sprinkles if desired

 

Directions

 

1. Combine cookie crumbs, peanuts and melted butter in a bowl. Press crumb mixture into the bottom and up the sides of a greased 9 inch pan.

2. Whip heavy cream with a mixer until stiff peaks form. Mix in sugar and vanilla.

3. Beat cream cheese and extract until light and fluffy. Fold in pineapple tidbits.

4. Spoon half of the cream mixture into pie shell. Arrange banana slices on top of the crust reserving a few for garnish.

5. Drizzle with 1/3 cup of hot fudge sauce.

6. Spoon remaining filling on top of bananas.

7. Place in freezer for at least 4 hours.

8. Before serving, top with strawberries and hot fudge topping. Garnish with maraschino cherries, sliced bananas, chocolate curls or sprinkles and a spray of whipped cream to decorate.

9. Let thaw for 10 minutes before serving.