Banana-Caramel Pie

Cooking Light
8 servings (serving size: 1 slice)


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1 1/2 cups chocolate wafer cookie crumbs (about 36 cookies)
3 tablespoons reduced-calorie stick margarine, melted
1 1/4 cups frozen reduced-calorie whipped topping, thawed and divided
12 small soft caramel candies
2 tablespoons light chocolate sauce


Combine cookie crumbs and margarine in a small bowl, and stir well. Press into bottom and 1 inch up the sides of a 9-inch pieplate; freeze 1 hour.

Spread Banana-Nut Ice Milk into prepared crust, and freeze for 1 hour or until firm.

Place 3/4 cup whipped topping in a freezer-safe bowl, and set aside. Place caramels in a small saucepan; cook over medium-low heat until melted and smooth, stirring constantly. Remove from heat; stir in remaining 1/2 cup whipped topping. Fold caramel mixture into the 3/4 cup whipped topping; cover and freeze 30 minutes. Spread caramel mixture over pie; freeze 1 hour or up to 3 days. To serve, place chocolate sauce in a zip-top heavy-duty plastic bag, and seal bag. Snip a tiny corner off bag; drizzle chocolate over plate and pie.

Created date

May 2004

Nutritional Information

Calories 277
Caloriesfromfat 29 %
Fat 9 g
Satfat 3.2 g
Monofat 2.7 g
Polyfat 2.1 g
Protein 5.9 g
Carbohydrate 44.7 g
Fiber 0.9 g
Cholesterol 13 mg
Iron 0.7 mg
Sodium 196 mg
Calcium 148 mg