Banana Split Ice Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Nice dessert during the hot summer months, hope you enjoy 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) |
Directions:
1. 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.
2. Spread the strawberry sundae topping evenly over ice cream.
3. Cover and freeze 1 hour.
4. 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.
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