Tropical Pie Recipe
Tropical Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“I created this fruity, spur-of-the-moment recipe when we needed a light dessert to serve company on a very hot day—and I didn’t want to heat up the kitchen. Everything was in the fridge or pantry, and it took no time to prepare!” Audrey Arno, Tuttle, Oklahoma.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (20 ounces) unsweetened crushed pineapple
  • 4 ounces fat-free cream cheese, softened
  • Sugar substitute equivalent to 4 teaspoons sugar
  • 2 medium firm bananas, cut into 1/4-inch slices
  • 2 cups reduced-fat whipped topping, divided
  • 1 reduced-fat graham cracker crust (9 inches)
  • 4 maraschino cherries, halved
  • 2 tablespoons chopped walnuts, toasted

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture.
Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving. Yield: 8 servings.
Originally published as Tropical Pie in Simple & Delicious May/June 2009, p21

Nutritional Facts

1 piece: 240 calories, 6g fat (3g saturated fat), 1mg cholesterol, 173mg sodium, 41g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 1 can (20 ounces) unsweetened crushed pineapple
  • 4 ounces fat-free cream cheese, softened
  • Sugar substitute equivalent to 4 teaspoons sugar
  • 2 medium firm bananas, cut into 1/4-inch slices
  • 2 cups reduced-fat whipped topping, divided
  • 1 reduced-fat graham cracker crust (9 inches)
  • 4 maraschino cherries, halved
  • 2 tablespoons chopped walnuts, toasted
  1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture.
  2. Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving. Yield: 8 servings.
Originally published as Tropical Pie in Simple & Delicious May/June 2009, p21

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Reviews forTropical Pie

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wunsagin User ID: 791731 243529
Reviewed Feb. 9, 2016

"I usually make this pie once a month. I use the sweetener but not low-fat versions of the other ingredients, just a personal preference."

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jetlears User ID: 2123941 168859
Reviewed Feb. 15, 2010

"The best compliment about this pie is there was nothing left!"

MY REVIEW
marcoates User ID: 164090 156288
Reviewed Sep. 12, 2009

"Sounds wonderful. Also tip from rd11857 sounds really good also. will try both ways. Thanks"

MY REVIEW
rd11857 User ID: 654450 153778
Reviewed Jun. 5, 2009

"I have made this pie three times now and Everyone loved it. The last time I used a chocolate crust and added a layer of strawberries with the bananas. It tasted like a banana split. Very refreshing during the hot weather."

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