Banana Split Sundae Pie

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Boasting a salty pretzel crust and 3 crystal pick flavors, this no-bake dessert is simply a throwback to the beloved classic, the banana split, but refashioned into a pastry topped with whipped cream, caramel, nuts, cocoa shavings and bananas, of course. If your room is truthful blistery you can't adjacent see turning connected the stove, bargain the caramel condiment alternatively of making it.

The pastry tin beryllium stored, wrapped and frozen for up to 4 days.

The crust tin beryllium made up to a week up and stored, wrapped, successful the freezer. The pastry should beryllium made 1 time up to set.

Adapted from a look by nutrient writer and erstwhile pastry cook Daniela Galarza.

Ingredients

measuring cup

Servings: 8 (makes 4 cups)

For the caramel

  • 1/3 cupful (75 grams) sugar
  • 1/4 spoon kosher salt
  • 1/2 cupful (120 milliliters) dense pick oregon half-and-half

For the crust

  • 1/2 cupful (113 grams; 1 stick) unsalted butter, melted, positive much for greasing the pan
  • 4 cups (160 grams) dried mini pretzels
  • 1/4 cupful (50 grams) sugar

For assembling the pie

  • 1 1/2 cups (300 grams) cocoa crystal cream
  • 2 ample ripe but steadfast bananas
  • 1 tablespoonful caller citrus juice
  • 1 1/2 cups (300 grams) strawberry crystal cream
  • 1 1/2 cups (300 grams) vanilla crystal cream
  • 1 cupful (240 milliliters) dense cream
  • 1/2 cupful (130 grams) strawberry jam
  • 1 barroom (100 grams) acheronian chocolate, preferably 70 percent
  • 1/3 cupful (42 grams) shelled, toasted walnuts oregon salted peanuts, astir chopped (optional)
  • 5 maraschino cherries
  • 5 caller cherries, pitted (optional)

Nutritional Facts

Per serving (based connected 10)

  • Calories

    600

  • Fat

    37 g

  • Saturated Fat

    24 g

  • Carbohydrates

    58 g

  • Sodium

    390 mg

  • Cholesterol

    155 mg

  • Protein

    6 g

  • Fiber

    3 g

  • Sugar

    39 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by nutrient writer and erstwhile pastry cook Daniela Galarza.

Tested by Olga Massov.

Published August 28, 2019

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Updated March 16, 2026

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