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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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With its sugar-cone crust and layers of bananas and strawberry ice cream, this pretty pie never seems to last long...especially when our grandchildren visit. It's a favorite year-round, but we really enjoy it in summer, when fresh strawberries are plentiful. Ingredients:
1 package (5-1/4 ounces) ice cream sugar cones, crushed |
1/4 cup ground pecans |
1/3 cup butter, melted |
2 cups vanilla ice cream, softened |
2 medium ripe bananas, mashed |
2 large firm bananas, cut into 1/4-inch slices |
2 cups strawberry ice cream, softened |
1 pint fresh strawberries |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes.
2. In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes.
3. Arrange sliced bananas over ice cream; cover and freeze for 30 minutes.
4. Top with strawberry ice cream; cover and freeze for about 45 minutes.
5. Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving. Yield: 8-10 servings.
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