Frozen Sundae Pie Recipe

Frozen Sundae Pie Recipe photo by Taste of Home

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“This can be assembled before hand without the bananas, then put them on top right before serving,” suggests Mary Ann Dell, Phoenixville, Pennsylvania. “I also use different types of ice cream from time to time.” It's like a banana split in a pie.

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Frozen Sundae Pie Recipe

Prep: 15 min. + freezing

Yield: 4 Servings

15 15

Ingredients

9 chocolate wafers
2 cups vanilla ice cream, softened
1 tablespoon hot fudge ice cream topping, warmed
1/2 cup sliced banana
1 tablespoon caramel ice cream topping, warmed
1 tablespoon dry roasted peanuts, chopped

Directions

Arrange wafers in a 7-in. pie plate, breaking wafers as necessary. Spread ice cream into crust. Freeze for at least 2 hours or until firm.
Drizzle fudge topping over pie; top with banana slices. Drizzle with caramel topping; sprinkle with peanuts. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 piece equals 250 calories, 11 g fat (5 g saturated fat), 29 mg cholesterol, 174 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Frozen Sundae Pie in Cooking for 2 Summer 2009, p63

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.