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No Bake Boozy Banana Split Pie

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

No-Bake Boozy Banana Split Pie

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

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
  • 1/4 cup chocolate fudge
  • 1/4-1/2 cup maraschino cherries drained and pat dry

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!