Tag Archives: dessert recipe

Gluten-free No Bake Banana Split Pie Recipe

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by Sandy Kirby Quandt

  • 2 cups gluten-free graham cracker crumbs (Or you can purchase a gluten-free graham cracker pie crust, and eliminate the cracker crumbs and butter.)
  • ½ cup melted butter
  • 4 ounces cream cheese, at room temperature
  • 16 ounces dessert whipped topping (like Cool Whip)
  • 2-3 large bananas, sliced
  • 1 pint strawberries, hulled and sliced
  • 1 (20 ounce) can crushed pineapple, drained well
  • ½ cup chopped nuts
  • Chocolate syrup
  • 8 – 10 maraschino cherries, patted dry

Combine the graham cracker crumbs with the melted butter and press firmly into a 9 inch deep dish pie pan. (If you use a pre-made pie crust, you can skip these steps.)

Beat the cream cheese with a mixer until smooth.

Combine one third of the whipped topping with the cream cheese, mixing well. Spread onto the crust.

Top with sliced bananas, strawberries, and pineapple, in that order.

 

 

Spread the remaining whipped topping on top of the pie.

 

Refrigerate for 4 hours or up to a day ahead.

Before serving sprinkle the chopped nuts on top of the pie, drizzle with chocolate syrup and place maraschino cherries on top.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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Gluten-free Chocolate Caramel Pecan Pie Recipe

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by Sandy Kirby Quandt

This rich gluten-free chocolate caramel pecan pie does not have a traditional crust. The crust on this pie is ground pecans. Yum. Although this recipe is multi-step, it is rather simple to make. It does need to be refrigerated at least 2 hours, so plan ahead. (Sissy, you have GOT to make this.)

  • 3 cups pecan pieces, divided
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 14 oz caramels (I used caramel bits. Easier to melt.)
  • 2/3 cup whipping cream, divided
  • 1 pkg (8 squares) semi-sweet baking chocolate
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla

 

Preheat oven to 350 degrees F. Place 2 cups of the pecans in food processor. Process until finely ground. Mix with granulated sugar and melted butter. Press into 9-inch pie plate.

 

Bake 12 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with the back of a spoon.)

Microwave caramels and 1/3 cup of the whipping cream in microwavable bowl on High 3 minutes or until caramels are melted. Stirring after each minute.

Pour into crust.

Chop remaining 1 cup pecans, sprinkle over pie.

 

Place chocolate, remaining whipping cream, powdered sugar, and vanilla in saucepan. Cook, stirring constantly, over low heat until chocolate is melted.

 

Pour over pie. Gently spread to cover top of pie.

Refrigerate at least 2 hours.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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