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No-Bake Banana Split Pie

 

 

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.

Download to Print Recipe

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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