Banana Split Dessert - Shauna Hunt

Crust
1 pkg frozen deep dish pie shells
1/4 c. slice almonds
3/4 c. semi-sweet
chocolate chips

Filling
1 pkg cream cheese
3/4 c. milk
1 pkg (3.4 oz) vanilla instant pudding
2 tbsp sugar
1 can crushed pinapple in juice, drained

Toppings
1 medium banana, sliced
2 c. sliced fresh strawberries
1 1/2 c. frozen whipped topping, thawed

Preheat oven to 375 degrees. flatten one pie crust in center of medium round stone (from pampered chef) brush with water dn sprinkle with nuts. Place remaining crust over first crust, matching edges. Gently press down to seal with bottom crust. Using a rolling pin, roll out crusts to edge of stone. Fold 1/2 inch of crest edge under to form an even border. Using pastry tool, form a decorative edge; prick center of pastry.

Bake 20-25 minutes or until golden brown. Immediately sprinkle with chocoalte chips; let stand until melted. Spread evenly over crust. Cool completely.

For filling, place cream cheese in bowl and microwave on high for 30 seconds or until softened; which until smooth. Gradually whisk in milk. Add pudding mix and sugar; whishk until mixture begins to thicken. Fold in pineapple. Spread filling evenly over crust. Refrigerate until serving time.

For toppings, arrange fruit over top of pie.

12 serverings
140 calories, fat 25 g, staurated fat 10 g, cholestrerol 20 mg, protein 6 g, fiber 2 g