Sugar Savvy

Since it is April, the rain taps on the windows quite frequently, which is not all that bad. Nothing is better than being at home in your most comfortable clothes on a dismal wet day cooking. The only bad thing is that every single chocolate in your house beckons for you, even if it is for a nibble.

But it is not always chocolate that gets my taste buds drooling. Banana pudding is another weakness that bellows to my stomach. So when my boss came to me with a recipe for a Banana Split Pie, I knew I had to try it. But since I am just learning how to cook basic chicken, I gave the recipe to a friend to try first. So on a rainy Sunday, she made this scrumptious pie and brought it to work. I took one slab of it and I could not get enough.

Banana Split Pie
yields 8 servings

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 prepared 9-inch graham cracker crust
1(8 ounce) can crushed pineapple, drained
2 medium bananas, sliced
1 (8 ounce) tub frozen whipped topping, thawed
12 maraschino cherries, halved
2 tablespoon finely broken walnuts

Beat cream cheese, powdered sugar and vanilla until smooth; spoon into crust. Layer each remaining ingredient on top in order: pineapple, banana slices, topping, cherries, and nuts. Refrigerate at least 2 hours before serving.
So on the next rainy day, I will make this delicious treat and curl up on the couch to enjoy it, in my pajamas, watching Lifetime, of course.