Banana Split Dessert
Crust
1 pkg (15oz) frozen deep dish pie shells (2 shells), thawed
1/4 c. sliced almonds
3/4c. Semi-sweet chocolate chips
Filling
1 pkg (8oz) cream cheese, softened
3/4c. milk
1 pkg (4-serving size) vanilla instant pudding
2 TBSP sugar
1 can (14oz) crushed pineapple in juice, drained
Toppings
1 medium banana, sliced
2 c. sliced fresh strawberries
1 1/2c. frozen whipped topping, thawed
Preheat oven to 375F. Flatten one pie crust in center of medium round stone, brush with water and sprinkle with nuts. Place remaining crust over first crust, matching edges. Gently press down to seal with bottom crust. Using baker’s roller, roll out crusts to edge of baking stone. Fold ½” of crust edge under to form an even border. Using pastry tool, form a decorative edge, prick center of pastry.
Bake 20-25 minutes or until golden brown. Immediately sprinkle with chocolate chips, let stand until melted. Spread evenly over crust using large spreader, cool completely.
For filling, place cream cheese in classic batter bowl. Microwave on high 30 seconds or until softened, whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar, refrigerate until serving time.
For toppings, arrange fruit over top of pie. Attach open star tip to easy accent decorator, fill with whipped topping. Pipe topping around edge of pastry.