Banana Split Pie

Ingredients:

3 cups digestive biscuit crumbs
1 stick butter, melted
8-oz cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla
16-oz sour cream
3 bananas, sliced
20-oz can crushed pineapple
Maraschino cherries, with or without stems, for garnish
1 cup pecans, toasted and chopped
Whipped cream or cool whip
Grated chocolate, optional

Directions:

Preheat the oven to 170 C.

In a 13x9 baking dish, melt butter in microwave, then add digestive biscuit crumbs and mix well, pressing the mixture onto the bottom; set aside.

Combine the cream cheese, sugar, and vanilla in another mixing bowl and beat with an electric mixer until light and fluffy.

Add the eggs, one at a time, beating well after each addition, until completely blended.

Spread this mixture evenly over the crust and bake for 30 minutes.

Remove from the oven, spread the sour cream over the cream cheese mixture, and bake for 15 minutes longer. Remove from the oven and cool completely.

While base is cooling, drain crushed pineapple and slice bananas into 1/4" slices; gently toss pineapple and bananas together.

When cool, layer the pineapple and banana mixture over the sour cream and then spread the whipped cream evenly over the top.

Dust with grated chocolate, if desired, then sprinkle with the chopped pecans and the cherries.
Refrigerate for at least 2 hours before serving

Whipped Cream:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla

Beat whipping cream until soft peaks form - texture should be billowy.
Stir in powdered sugar and vanilla.
Use immediately.