From Betty's Soul Food Collection... 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.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup semisweet chocolate chips, melted
containers (6 oz each) Yoplait® Original yogurt French vanilla
small bananas, sliced
can (21 oz) strawberry pie filling with more fruit
cup fresh strawberries, sliced
Heat oven to 375°F. Unroll 1 pie crust on center of ungreased large cookie sheet. Unroll second pie crust and place over first crust, matching edges and pressing to seal. With rolling pin, roll 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 to 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. Cut into wedges and serve. Cover and refrigerate any remaining tart.
Feel free to replace the strawberry pie filling and fresh berries with raspberry pie filling and fresh raspberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.