Mile High Banana Split Pie

Mile High Banana Split Pie

1 pre-made shortbread pie crust

8 ounces cream cheese, at room temperature

¼ cup granulated sugar

1 teaspoon vanilla

1 large tub Cool Whip

3 bananas, sliced

1 (20-ounce) can crushed pineapple, drained well

1 cup sliced strawberries

1/4 cup chopped nuts

Chocolate syrup

Maraschino cherries

In a medium bowl, whisk together the cream cheese and sugar until smooth. Fold in 1/2 the container of Cool Whip until thoroughly combined. Spread the whipped mixture into the pre-made pie crust. Place banana slices layering on top of the cream cheese filling, then top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries. Cover with the remaining Cool Whip smoothing over the top. Place the pie into the refrigerator and allow it to sit 4 hours. Before serving, sprinkle with chopped nuts, drizzle with chocolate syrup and top with a maraschino cherries.