Banana Split Ice Cream Pie


1 1/4 cups chocolate wafer crumbs (about 25 cookies)
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)


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. Spread the strawberry sundae topping evenly over ice cream. Cover and freeze 1 hour. 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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