Banana Split Cheesecake

(As found in Taste of Home Guilt Free Cooking)

1 can (8 oz) unsweetened crushed pineapple, divided

2 medium firm bananas, sliced

1 reduced fat graham cracker crust

1 package (8oz) fat-free cream cheese

1 1/2 cups of pineapple sherbert (softened)

1 package (1 oz) sugar free instant vanilla pudding mix

1 carton 8 ox frozen fat reduced whopped topping; thawed and divided

4 Maraschino Cherries (divided)

1 Tablespoon chocolate syrup

1 Tablespoon caramel topping

1 tablespoon chopped pecans

1.) Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; Let stand for 5 minutes. Drain bananas and make a layer over the bottom of the crust; Set Aside.

2.) In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in pineapple sherbet. Then gradually beat in vanilla pudding mix for about 2 minutes longer. Refrigerate 1/3 cup of pineapple topping and fold remaining pineapple into cream cheese mixture. Then fold in 2 cups of the whipped topping. Spread evenly over banana slices. Cover and freeze until firm. (IMPORTANT)

3.) Remove from freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry. Arrange pineapple and cherries around edge of pie and drizzle with chocolate and caramel. Dollop remaining whipped topping in the center and top with the chopped pecans and remaining cherry.

I made this for my mom's birthday, (yesterday January 5th, 2011). It was great, but I didn't let it get firm so it was kind of a mess when serving. Also, I used more cherries than she said to, and next time I make this I am setting aside a little more than 1/3 of a cup of pineapples. I recommend this for a summer day, although, if it melts to fast it will be a mess. It is a great cold treat though!