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Chocolate-Banana Ice Cream Pie

Photo: Oxmoor House
Prep time 19 mins
Freeze time 2 hrs
Yield 8 servings


  • 2 tablespoons fat-free caramel-flavored sundae syrup
  • 2 cups fat-free frozen whipped topping, thawed
  • 4 cups fat-free vanilla ice cream, softened
  • 1 (6-ounce) ready-made chocolate crumb piecrust
  • 1/4 cup plus 2 teaspoons fat-free chocolate-flavored sundae syrup, divided
  • 4 cups sliced banana (about 5 medium)
  • 2 tablespoons chopped dry roasted unsalted peanuts

Nutrition Information

  • calories 352
  • fat 6.9 g
  • satfat 1.4 g
  • protein 4.5 g
  • carbohydrate 63.1 g
  • fiber 2.3 g
  • cholesterol 0 mg
  • iron 0.8 mg
  • sodium 176 mg
  • calcium 95 mg

How to Make It

  1. Combine caramel syrup and whipped topping in a medium bowl; gently fold 3 times to form swirls.

  2. Spoon ice cream into piecrust. Drizzle 2 tablespoons chocolate syrup over ice cream. Spread whipped topping mixture over chocolate syrup. Cover and freeze 2 hours or until firm.

  3. Cut pie into 8 pieces. Place on individual serving dishes. Top each piece with 1/2 cup banana, 1 teaspoon chocolate syrup, and 1 teaspoon peanuts.

Cook's Notes

If you're in the mood for strawberries, simply substitute 4 cups sliced fresh strawberries for the bananas. Top off the strawberries with 2 tablespoons toasted slivered almonds instead of the peanuts.

Oxmoor House Healthy Eating Collection