Banana Split Ice Cream Pie Recipe

ingredients

1 1/4 cup chocolate wafer crumbs
2 tablespoons butter, melted
3/4 cup fat-free chocolate sundae syrup, divided
4 cups sliced banana
1 container (1.75 quart size) low-fat vanilla ice cream, softened
1 jar (18 ounce size) strawberry sundae topping
1 cup coarsely chopped pineapple
5 tablespoons chopped dry-roasted peanuts
16 maraschino cherries with stems (optional)

directions

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 and top with banana. Spread the ice cream evenly over banana. Cover and freeze for 3 hours or until firm.

Spread the strawberry sundae topping evenly over ice cream. Cover and freeze for another hour.

Let stand at room temperature for 5 minutes. Cut into equal 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.

nutrition data

Nutritional data has not been calculated yet.