Ingredients

Instructions

  1. Beat softened cream cheese with a mixer until smooth. Add water, milk and instant pudding. Beat until the mixture thickens.
  2. Drain pineapple well. Cut banana and arrange over bottom of pie shell (may have to use 2 bananas.
  3. Drizzle with half of the chocolate syrup and half of the pecans. Spread cream cheese mixture over top.
  4. Layer crushed pineapple over filling. Cover and refrigerate for 2 hours or until chilled and set.
  5. Right before serving, top with remaining syrup and pecans. Garnish with whipped cream and cherries. Slice and enjoy!