Caramel banana ice cream dessert

Yield: 12 Servings

Measure Ingredient
½ cup Coarsely chopped pecans
3 pints Fat-free vanilla ice cream, 6 cups/slightly soft
4 mediums Ripe bananas, sliced
25 \N Vanilla wafers, coarsely crushed
¼ cup Fat-free caramel ice cream topping
¼ cup Chocolate syrup

Heat oven to 375 F. Line cookie sheet with foil; ;lace pecan in single layer on sheet. Bake at 375 F. for 3-5 minutes or until golden brown.

Remove pecans from sheet; set aside to cool. Scoop ice cream into 13x9" (3 qt.) baking dish; gently spread over bottom of dish. Top with banana slices. Sprinkle evenly with crushed wafers. Heat caramel topping in Microwave on High for about 10 seconds or until warmed to pourable consistency but not hot. Repeat to warm chocolate syrup. Drizzle caramel and chocolate over crushed wafers. Sprinkle evenly with pecans. Cover tightly with sprayed plastic wrap; freeze at least 2 hours before serving.

Cut into squares to serve. Yield: 12 servings. Per serving: 300 calories, 8 grams fat, 12% CFF, 0 mg. cholesterol, 120 mg. sodium MC formatting by bobbi744@...

Recipe by: Fast and Healthy Magazine, May/June '97, p. 26 Posted to Digest eat-lf.v097.n165 by Roberta Banghart <bobbi744@...> on Jun 29, 1997

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