Chocolate-Banana Ice Cream Pie

Photo: Oxmoor House

Yield:

8 servings

Recipe from

Recipe Time

Prep: 19 Minutes
Freeze: 2 Hours

Nutritional 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

Ingredients

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

Preparation

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

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.

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.

Note:

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

January 2001