Tuesday, April 1, 2008

Banana Split Cake

2 cups cold milk
2 pkg.(4-serving size each) Vanilla Instant Pudding
1 Graham Cracker Pie Crust (6 oz.)
1 cup sliced fresh strawberries, divided
1 banana, sliced
1 tub (8 oz.) COOL WHIP, thawed, divided
2 Tbsp. chocolate syrup
1/4 cup Chopped Pecans

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spread 1-1/2 cups of the pudding onto bottom of crust.

TOP with half of the strawberries and the bananas. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over fruit layer in crust. Spread remaining whipped topping over pie to within 1 inch of edge of crust. Drizzle with chocolate sauce; top with remaining strawberries and pecans.

REFRIGERATE 3 hours or until set. Store leftovers in refrigerator.

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