Name: No-Bake Boozy Banana Split Pie
Ingredients: 1 sleeve of graham crackers; 6 tablespoons butter melted; 8 oz of cream cheese – 1 block room temperature; 1 cup powdered confectioners sugar; 1 box 4.6 oz of banana pudding; 3 bananas; 1 15.25 oz can crushed pineapple drained; 1 cup Jackson Morgan Banana Pudding Cream Liqueur; 12 ounces whipped topping; 1/4 cup chocolate fudge; 1/4-1/2 cup maraschino cherries drained and pat dry

Who needs a quick and easy dessert for hot summer days?
Whip up this one for your friends this weekend!

Equipment

food processor

Ingredients

1 sleeve of graham crackers
6 tablespoons butter melted
8 oz of cream cheese – 1 block room temperature
1 cup powdered confectioners sugar
1 box 4.6 oz of banana pudding
3 bananas
1 15.25 oz can crushed pineapple drained
1 cup Jackson Morgan Banana Pudding Cream Liqueur
12 ounces whipped topping
¼ cup chocolate fudge
1/4-1/2 cup maraschino cherries drained and pat dry

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Instructions

In a food processor or a plastic bag, pulse or crush graham crackers until crumbs.
Add melted butter and pulse or mix until combined.
Transfer crumbs to a 9” pie pan and refrigerates until needed.
In a large or medium mixing bowl, beat cream cheese and powdered sugar together with a hand mixer. Add banana pudding and mix well.
Pour batter into prepared pie crust and refrigerate until ready to serve (4-6 hours) or overnight (that way your bananas don’t turn brown).
To finish the pie, add a layer of bananas on top of the pudding, then a layer of crushed pineapple and pour Jackson Morgan Southern Cream over top.
Top with whipped topping, drizzle the fudge and add cherries on top.
Refrigerate for 30 minutes or put in the freezer to set.
Serve immediately and indulge!