Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Make this simple recipe up to 3 days ahead, and keep it frozen until you're ready to serve it. Use firm yellow bananas. You can substitute canned pineapple tidbits for the garnish. To soften ice cream for spreading, let it stand at room temperature for 30 minutes.
Ingredients[]
- 1 1/4 cups chocolate wafer crumbs
- 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)
Directions[]
- 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 ice cream evenly over banana.
- Cover and freeze 3 hours or until firm.
- Spread 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, if desired, 1 maraschino cherry.
- Serve immediately.
Yield: 16 servings