Caramel Banana Ice Cream Dessert

Title:
Caramel Banana Ice Cream Dessert

Yield:
12 Servings

Categories:
Bananas,
Desserts,
Frozen
dish,
Nuts




Ingredients:





   1/2 c  Coarsely chopped pecans


     3 pt Fat-free vanilla ice cream,


          -6 cups/slightly soft


     4 md Ripe bananas, sliced


    25    Vanilla wafers, coarsely


          -crushed


   1/4 c  Fat-free caramel ice cream


          -topping


   1/4 c  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@sojourn.com


 


 Recipe by: Fast and Healthy Magazine, May/June '97, p. 26 Posted to Digest


 eat-lf.v097.n165 by Roberta Banghart 
on Jun 29, 1997