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Banana Split Pie


  • 1 1/4 cup chocolate wafer crumbs
  • 2 tablespoons melted margarine
  • 3/4 cup chocolate ice cream topping
  • 4 cups sliced banana
  • 1-1.75-quart container softened vanilla ice cream
  • 1-18 oz jar strawberry sundae topping
  • 1 cup chopped pineapple
  • 5 tbsp. chopped dry-roasted peanuts
  • 16 maraschino cherries


  1. Combine margarine and crumbs until moist.
  2. Press into bottom and sides of springform pan
  3. Spread ½ chocolate syrup evenly over crust
  4. Cover syrup with banana
  5. Spread ice cream over banana
  6. Cover and freeze about 2 hours until firm
  7. Cover with strawberry topping, freeze 1 hour
  8. Let stand 5 minutes at room temperature before serving
  9. Garnish with syrups and a cherry




Vanilla Pudding Cream Pie


  • 3 bananas
  • 2 c. milk
  • 2 (3 1/2 oz. each) pkg. instant vanilla pudding
  • 1 (16 oz.) carton sour cream
  • 1 baked and cooled 9 inch pie shell


  1. Cover bottom of baked pie shell (“1/2 flaky Crust Recipe”) with 3 sliced bananas.
  2. Beat milk, pudding and sour cream in a large bowl.
  3. Pour mixture into shell over bananas.
  4. Refrigerate at least 1 hour.
  5. Top with “Classic Meringue”.
  6. Refrigerate until ready to serve.
  7. Serves 4 – 5 persons




Classic Banana Cream Pie


  • 3/4 cup sugar
  • 1/3 cup all purpose flour or 3 Tbs cornstarch (I use the cornstarch)
  • 1/4 tsp salt
  • 2 cups milk
  • 3 egg yolks, slightly beaten
  • 2 Tbs butter
  • 1 tsp vanilla  


  1. Combine sugar, cornstarch, and salt in a saucepan.
  2. Add milk gradually, and over medium heat, stirring constantly, until bubbly.
  3. Cook and stir additional 2 minutes remove from heat.
  4. Stir small amount of hot mixture into yolks, then add all egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
  5. Remove from heat.
  6. Add butter and vanilla and stir until smooth.
  7. Slice 3-4 bananas into the cooled baked pastry shell.
  8. Pour pudding mixture over bananas.
  9. Top with “classic meringue”.

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