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Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice. Let stand for 5 minutes. Drain bananas. Arrange bananas over bottom of crust, set aside.
Beat cream cheese and 2 tablespoons pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix and 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 freezer 10 to 15 minutes before serving. Chop three cherries and pat dry. Arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Spoon remaining whipped topping onto center of pie. Sprinkle with pecans, top with cherry.
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|Serving Size: 1 Recipe (1105g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1777 (56%)|
|Amt Per Serving||% DV|
|Total Fat 197.5g||263 %|
|Saturated Fat 87.2g||436 %|
|Monounsaturated Fat 78.5g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 422.4mg||130 %|
|Sodium 2499.2mg||86 %|
|Potassium 1459mg||38 %|
|Total Carbohydrate 327.2g||96 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 313.9g|
|Protein 36.9g||53 %|
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Calories per serving: 3168
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