Banana Split Pie

• 1 graham cracker crumb pie crust
• 3/4 cup strawberries, sliced, fresh or frozen
• 3/4 cup pineapple, crushed
• 2 bananas, sliced
• 4 tablespoons caramel topping
• 4 tablespoons chocolate topping
• 1 box instant chocolate pudding, prepared as directed
• 1 box instant white vanilla pudding, prepared as directed
• 1 carton Cool Whip
• 1 tablespoon chocolate spinkles
• 6 halves maraschino cherries
• 2 tablespoons dry roasted peanuts, chopped

Instructions:
Prepare the chocolate and vanilla pudding in separate bowls. Set aside.
In the graham cracker crust, add one layer of sliced bananas, a thin layer of strawberries and a thin layer of crushed pineapple.
Spoon alternate sections of the chocolate and vanilla pudding over the fruit until you have used all of the pudding.
Cover with plastic wrap and place in the refrigerator until the pudding is set -- approximately two hours.
Place a metal spatula in the freezer. (You'll be using this to spread the Cool Whip whip later.)
Remove the pie from the refrigerator and discard the plastic wrap.
Add the remaining layers of bananas, strawberries and pineapple.
Lightly drizzle the caramel and chocolate toppings over the entire pie.
Remove the spatula from the freezer and use it to swirl the Cool Whip over the entire pie.
Sprinkle the chopped peanuts and chocolate sprinkles over the entire pie.
Garnish with the maraschino cherries.
Store in the refrigerator until ready to serve.

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