CHERRY BANANA CREAM PIE

“The crunchy crust is spread with a rich butter layer, then topped with a fluffy filling flavoured with banana, cherries and chocolate. Guests always tell me the pie reminds them of a banana split... and then ask for seconds.” Denise Elder, Hanover, Ont.

¾ cup butter, divided

2 cups crushed vanilla wafers (about 60 wafers)

¾ cup confectioners’ sugar

FILLING

1 cup heavy whipping cream

¼ cup sugar

2 tbsp baking cocoa

1 cup chopped walnuts

1 large firm banana,

thinly sliced

⅓ cup halved maraschino cherries

Whipped topping, chocolate curls and additional maraschino cherries

Total Time: 20 min. + chilling Yield: 6-8 servings

1. In a small saucepan, melt ½ cup of butter, then stir in wafer crumbs. Press into a 9-in. pie plate. In a small bowl, cream the remaining butter and confectioners’ sugar until light and fluffy. Spread over crust.

2. In a large bowl, beat cream until it begins to thicken. Add the sugar and cocoa and beat until stiff peaks form. Fold in the walnuts, banana and maraschino cherries.

3. Spoon into crust. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping, chocolate curls and cherries.

NUTRITIONAL INFORMATION

N/A