Recipe by Cooking Light May 1995


Recipe Summary test

8 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

277 calories; calories from fat 29%; fat 9g; saturated fat 3.2g; mono fat 2.7g; poly fat 2.1g; protein 5.9g; carbohydrates 44.7g; fiber 0.9g; cholesterol 13mg; iron 0.7mg; sodium 196mg; calcium 148mg.