Serves: 8
Total Calories: 273
1. Thinly slice banana into crust.
2. In large bowl, beat orange juice and pudding mix with wire whisk about 1 minute. (Mixture will be thick). Whisk in yogurt. Spread in crust. Sprinkle with pineapple. Refrigerate at least 1 hour.
3. Scoop whipped topping into 8 mounds on pie. Top with cherries. Drizzle with chocolate syrup.
This Creamy Banana Split Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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