Banana Caramel Ice Cream Pie

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

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

Notes

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