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Banana Split Ice Cream Pie

Banana Split Ice Cream Pie

Cooking Light JANUARY 2003

  • 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)

Preparation

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.

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

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.

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 18%
  • Fat: 6.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.6g
  • Carbohydrate: 61.6g
  • Fiber: 2.7g
  • Cholesterol: 9mg
  • Iron: 0.6mg
  • Sodium: 156mg
  • Calcium: 94mg
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Banana Split Ice Cream Pie recipe

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