Banana Caramel Ice Cream Pie

Source: Pillsbury Classic Cookbooks Simple Summer Meals July, 2001 p. 85

Ingredients:

½ cup caramel ice cream topping 2 T Whipping cream 4 ripe small bananas, thinly sliced 1 (6 oz.) graham cracker crumb crust 3 cups (1 ½ pints) vanilla ice cream, slightly softened 2 T chocolate-flavored syrup 2 T caramel ice cream topping ½ cup whipping cream, whipped

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Instructions:

In a small bowl , combine 1/.2 cup caramel topping and 2 T whipping cream; blend well. Arrange half of the banana slices evenly in bottom of crumb crust. Pour caramel-cream mixture over bananas. Spoon half of the ice cream over the top. Arrange remaining banana slices over ice cream. Drizzle with 1 T of the chocolate syrup. Top with remaining ice cream. Freeze uncovered for about 4 hours or until firm. To serve, drizzle pie with 2 tablespoons caramel topping and remaining tablespoon chocolate syrup. Let stand at room temperature for about 10 minutes before cutting. Serve topped with whipped cream. 8 servings. -- I use a 9 or 10 inch pie pan which seems to require more ice cream. Approximately 2 to 2 ½ cups per layer. Be sure to use chocolate sauce, not hot fudge topping as the hot fudge topping will harden more and make the pie difficult to cut. The recipe suggests that you might want to tryh a chocolate flavored crumb crust. Nutrition Information Servings Size: 1/8 of recipe Calories 410 Calories from fat 160 Total fat 18 g Saturated 9 g Cholesterol 50mg Sodium 260mg Total Carbohydrate 57 g Dietary Fiber 2g Sugars 36 g Protein 4g Dietary exchanges 1 starch, 3 fruits, 3 ½ fat OR 4 carbohydrate, 3 ½ fat

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Into the FUTURE!, placed on 2/2/2011 by Mikie