Banana Split Cheesecake

BANANA SPLIT CHEESECAKE

1 can (8 oz.) unsweetened crushed pineapple, divided
2 medium firm bananas, sliced
1 graham cracker crust (8 inches)
1 pkg. (8 oz.) cream cheese
1-1/2 cups pineapple sherbet, softened
1 pkg. (1 z.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed, divided
4 maraschino cherries, divided
1 Tbsp. chocolate syrup
1 Tbsp. caramel ice cream topping
1 Tbsp. chopped pecans

Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Makes 10 servings.