Skinny Devil's Food Ice Cream Pie
BettyCrocker.com
BettyCrocker.com
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Ingredients

  • 1 package (6.75 oz) fat-free devil’s food cookie cakes (12 cookies)
  • 11/4 cup reduced-fat peanut butter
  • 11/4 cup hot water
  • 11 cup sliced bananas
  • 14 cups low-fat or light vanilla, chocolate, or desired-flavor ice cream, softened*
  • 14 tablespoons fat-free, sugar-free hot fudge ice cream topping1 Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
  • 12 Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
  • 13 Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.

Instructions

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