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Banana Split Tart

Name: Banana Split Tart
Prep time: 20 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box; 1/2 cup semisweet chocolate chips, melted; 1 1/2 cups vanilla yogurt; 2 small bananas, sliced; 1 can (540 mL) strawberry pie filling with more fruit; 1 cup fresh strawberries, sliced

Prep 20 min
Total 1 hr 15 min
Servings 16

Everyone goes bananas for this dessert. It's even sweeter when you use slightly overripe bananas—the slightly brown ones that kids won't touch.

April 23, 2018

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2 cup semisweet chocolate chips, melted
1 1/2 cups vanilla yogurt
2 small bananas, sliced
1 can (540 mL) strawberry pie filling with more fruit
1 cup fresh strawberries, sliced

Steps

1

Heat oven to 375°F. Unroll 1 pie crust on centre of ungreased large baking sheet. Unroll second pie crust and place over first crust, matching edges and pressing to seal. With rolling pin, roll into 14-inch round.
2

Fold 1/2 inch of crust edge under, forming border; press to seal seam (if desired, flute edge). Prick crust generously with fork.
3

Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
4

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. Cut into wedges and serve. Cover and refrigerate any remaining tart.