Banana Split Tart

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Banana Split Tart
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 16
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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.
Updated Feb 11, 2016


  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup semisweet chocolate chips, melted
  • 2 containers (6 oz each) Yoplait® Original yogurt French vanilla
  • 2 small bananas, sliced
  • 1 can (21 oz) strawberry pie filling with more fruit
  • 1 cup fresh strawberries, sliced


  • 1
    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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to replace the strawberry pie filling and fresh berries with raspberry pie filling and fresh raspberries.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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