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Banana Split Tart

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Banana Split Tart
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 16
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From Betty's Soul Food Collection... Everyone goes bananas for this dessert. It's even sweeter when you use slightly overripe bananas—the slightly brown ones that kids won't touch.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup semisweet chocolate chips, melted
2
containers (6 oz each) Yoplait® Original yogurt French vanilla
2
small bananas, sliced
1
can (21 oz) strawberry pie filling with more fruit
1
cup fresh strawberries, sliced

Directions

  • 1 Heat oven to 375°F. Unroll 1 pie crust on center of ungreased large cookie sheet. Unroll second pie crust and place over first crust, matching edges and pressing to seal. With rolling pin, roll into 14-inch round.
  • 2 Fold 1/2 inch of crust edge under, forming border; press to seal seam (if desired, flute edge). Prick crust generously with fork.
  • 3 Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
  • 4 Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges and serve. Cover and refrigerate any remaining tart.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Feel free to replace the strawberry pie filling and fresh berries with raspberry pie filling and fresh raspberries.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
(
Calories from Fat
70
)
Daily Value
(
Trans Fat
0g
)
Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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