ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Banana Split Ice Cream Pie

Yield 16 servings

Ingredients

  • 1 1/4 cups chocolate wafer crumbs (about 25 cookies; such as Nabisco's Famous Chocolate Wafers)
  • 2 tablespoons butter, melted
  • 3/4 cup fat-free chocolate sundae syrup, divided
  • 4 cups sliced banana (about 5 bananas)
  • 1 (1.75-quart) container vanilla low-fat ice cream, softened
  • 1 (18-ounce) jar strawberry sundae topping
  • 1 cup coarsely chopped pineapple
  • 5 tablespoons chopped dry-roasted peanuts
  • 16 maraschino cherries with stems (optional)

Nutrition Information

  • calories 313
  • caloriesfromfat 18 %
  • fat 6.1 g
  • satfat 2.5 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 4.6 g
  • carbohydrate 61.6 g
  • fiber 2.7 g
  • cholesterol 9 mg
  • iron 0.6 mg
  • sodium 156 mg
  • calcium 94 mg

How to Make It

  1. Combine crumbs and butter, stirring with a fork until moist. Press crumb mixture into bottom and 1/2 inch up sides of a 10-inch springform pan. Spread 1/2 cup chocolate syrup evenly over crust; top with banana. Spread the ice cream evenly over banana. Cover and freeze 3 hours or until firm.

  2. Spread the strawberry sundae topping evenly over ice cream. Cover and freeze 1 hour.

  3. Let stand at room temperature 5 minutes. Cut into 16 wedges. Drizzle each serving with about 3/4 teaspoon chocolate sundae syrup, and top each with 1 tablespoon chopped pineapple, about 1 teaspoon chopped peanuts, and 1 maraschino cherry, if desired. Serve immediately.