Banana Split Ice Cream Pie

Yield: 16 servings

Ingredients

• 1 1/4  cups  chocolate wafer crumbs (about 25 cookies; such as Nabisco's Famous Chocolate Wafers)
• 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)

Preparation

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.

Nutritional Information

Calories:

313 (18% from fat)

Fat:

6.1g (sat 2.5g,mono 1.6g,poly 0.7g)

Protein:

4.6g

Carbohydrate:

61.6g

Fiber:

2.7g

Cholesterol:

9mg

Iron:

0.6mg

Sodium:

156mg

Calcium:

94mg