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Banana Split Tart
Banana Split Tart

Banana Split Tart

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box refrigerated pie crusts, softened as directed on box
1/2 cup semi-sweet chocolate chips, melted (divided)
2 container s 99% fat free French creme yogurt
2 small bananas, sliced
1 can strawberry pie filling
1 cup fresh strawberries, sliced
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Let's Make It
Preheat oven to 375°F. Remove pie crust from pouches; place 1 crust flat in center of ungreased large cookie sheet. If necessary, press out folds or creases. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20-25 minutes or until golden brown. Cool completely, about 30 minutes.
Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Chill before serving. Cut into wedges. Store in refrigerator.
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