Food and Recipes Recipes No-Bake Banana Split Pie Serve a slice of ice cream parlor nostalgia this summer. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 30, 2021 Print Share Share Tweet Pin Email Photo: Photographer and props: Jennifer Causey Food Stylist: Emily Nabors Hall Active Time: 15 mins Chill Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 8 With all the flavors you'd find in everyone's favorite banana split, this summer pie is bound to bring out a smile. It's short prep time of just 15 minutes means the most difficult part about making this pie just might be not diving into the creamy deliciousness before it has properly chilled. Use your food processor to make the chocolate wafer crumb crust. While it freezes prepare the filling. Everyone has their favorite add-ons and stir-ins when it comes to a creating a banana split, so don't be afraid to use your imagination. Add different fresh fruit, such as blueberries or blackberries, and swap out salted peanuts for the pecans. As much as we love desserts, the hot Southern summers can cause even the most avid baker to step away from the oven. Serve a cool no-bake dessert, instead, and feel the heat just melt away. Ingredients 40 chocolate wafers (such as Nabisco Famous Chocolate Wafers) (from 1 [9-oz.] pkg.) 5 tablespoons (2 1/2 oz.) salted butter, melted Cooking spray 2 cup whole milk 2 (3.4-oz.) pkg. vanilla instant pudding and pie filling mix ¾ cup sliced fresh strawberries, plus more for garnish 1 medium (6 oz.) banana, sliced (3/4 cup sliced) 1 ½ cups heavy whipping cream ½ cup (about 2 oz.) powdered sugar 2 tablespoons bottled chocolate syrup 2 tablespoons chopped toasted pecans Maraschino cherries with stems Rainbow candy sprinkles Directions Process chocolate wafers in food processor until finely ground, about 30 seconds. (You will have 1 1/2 cups crumbs.) Place crumbs in a medium bowl, and add melted butter, stirring until combined. Press into bottom and up sides of a lightly greased (with cooking spray) 9-inch pie plate. Freeze, uncovered, until set, about 15 minutes. Beat milk and both packages of pudding mix in a large bowl with an electric mixer on medium speed until thickened, about 2 minutes. (This mixture will be very thick.) Spread 1 cup pudding in an even layer in bottom of prepared crust. Place sliced strawberries in an even layer over pudding, and top with an even layer of banana slices. Freeze, uncovered, while preparing whipped cream. Beat cream in a separate large bowl with an electric mixer on medium speed until thickened, about 2 minutes. Add sugar, and continue beating on medium speed until stiff peaks form, about 2 more minutes. Fold half of whipped cream into remaining 1 cup pudding mix until just combined. Spread whipped cream-pudding mixture in an even layer over fruit. Cover and refrigerate remaining whipped cream until ready to serve. Refrigerate pie, uncovered, until set, at least 4 hours or up to 12 hours. Top with remaining whipped cream; drizzle with chocolate sauce, and sprinkle with pecans. Garnish with sliced strawberries, cherries, and sprinkles. Slice and serve. Store, covered, in refrigerator up to 3 days. Print