Name: Chocolate-Banana Ice Cream Pie
Prep time: 19 min
Total time: 2 h 19 min
Yield: 8 servings
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; ¼ 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

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.

Chef'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.

Source

Oxmoor House Healthy Eating Collection

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Chocolate-Banana Ice Cream Pie

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Chocolate-Banana Ice Cream Pie

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Chocolate-Banana Ice Cream Pie

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