No-Fat Banana-Split Pie

This banana split pie keeps every flavor of the soda fountain classic and trims the fat down to almost nothing. A pressed cinnamon cookie crumb crust holds layers of sliced bananas, sugar-free vanilla pudding, crushed pineapple, lite whipped topping, and a heap of fresh strawberries on top.

The crust uses fat-free cinnamon snack cookies bound with liquid Butter Buds instead of melted butter, which is the slim-down trick the original recipe pulls off without sacrificing crunch. A quick 4 to 5 minute bake firms the edges before the fridge takes over.

Layering matters here. Bananas on the bottom keep them from oxidizing under the pudding, pineapple folds tropical sweetness into the middle, and the strawberries crown the whole thing for a sundae-style finish. Use the ripest berries you can find; watery off-season strawberries weep into the topping and turn it pink.

This is a make-ahead dessert. An hour in the fridge sets the pudding and helps the layers cohere; overnight is better for clean slicing.

Kitchen Tips

• Toss the banana slices in a tablespoon of lemon juice before layering to prevent browning during the chill. The acid barely registers in the final flavor.
• Drain the crushed pineapple thoroughly, pressing against a fine sieve until it stops dripping. Excess juice runs into the crust and makes it soggy.
• Make sure the pudding is fully set before adding the whipped topping. A loose layer slumps under the weight and shows through the top.
• Slice the strawberries just before serving so they keep their bright color and crisp texture.

Variations

• Stir 2 tablespoons of mini chocolate chips into the pudding layer for a hot fudge sundae nod.
• Add a layer of sugar-free chocolate sauce between pudding and whipped topping for true banana split style.
• Use cherries (well drained) as a garnish on top instead of or alongside the strawberries.