Tropical Pie

• 1 can (20 ounces) unsweetened crushed pineapple
• 4 ounces fat-free cream cheese, softened
• Sugar substitute equivalent to 4 teaspoons sugar
• 2 medium firm bananas, cut into 1/4-inch slices
• 2 cups reduced-fat whipped topping, divided
• 1 reduced-fat graham cracker crust (9 inches)
• 4 maraschino cherries, halved
• 2 tablespoons chopped walnuts, toasted

1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture.
2. Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving.

pineapple, cream cheese, sugar substitute, bananas, topping, graham cracker crust, maraschino cherries, walnuts

Taken from www.tasteofhome.com/recipes/tropical-pie/ (may not work)