frozen yogurt banana split

1 8 oz. can crushed pineapple
1 cup plain greek yogurt
5 tbsp. sugar
1 1/2 cup heavy cream
1/4 cup maraschino cherries
1 lb. fresh strawberries
1 tbsp usweetened cocoa powder
3 bananas
1/4 cup chocolate syrup

line loaf pan with parchment paper, leaving overhang on the long sides. in a food processer, puree the pineapple with juices, 1/3 cup yogurt and 2 tbsp sugar until smooth.transfer to large bowl. add 1/2 cup heavy cream an dbeat 4 minutes with electric mixer on high until slightly thickened. spread into bottom of pan. freeze 15 minutes while you prepare the next layer. clean beaters and food processer and puree the cherries, 4 oz. of fresh strawberries and 1/3 cup yogurt and 1 tbsp. sugar until smooth. add 1/2 cup heavy cream and beat until thickened like cool whip. spread over the pineapple layer. freeze while making the last layer. peel 3 bananas and place on top of strawberry layer, pushing down until they are 2/3 submerged. beat the cocoa, chocolate syrup, 1/3 c. yogurt and 1/2 c. heavy cream and beat until thickened like sour cream. spread chocolate mixture over bananas and freeze until set, at least 4 hours. can cover and freeze up to 5 days. 30 minutes before serving, clean and slice remaining 12 oz. of strawberries and sprinkle with 2 tbsp. sugar (to make syrup). to serve, let the "cake" stand at room temperature for 5 minutes. run a knife between the parchment and the edge of the pan to loosen it. lift out of the pan and onto a platter so the pineapple layer is on top. remove parchment paper. slice and plate. spoon sugared berries with syrup on top and garnish with chocolate syrup if desired.

Serving Size: makes 8 1/4" x 4 1/2" loaf pan - 8 slices

Number of Servings: 1

Recipe submitted by SparkPeople user PEZZY9974.