Banana split ice cream pie (Diabetic)


1 six-ounce commercial graham cracker crumb pie crust
1 banana (about 6 inches), sliced
2 cups reduced-fat, no-sugar-added vanilla ice cream, softened
2 cups reduced-fat, no-sugar-added chocolate ice cream
1/4 cup strawberry 100% fruit spread
1/2 cup fat-free whipped topping
8 maraschino cherries with stems, well-drained
3 tablespoons lite chocolate syrup (such as Hershey�s)


Cover the bottom of the pie crust with banana slices. Spread softened vanilla ice cream over the banana slices, pressing it into spaces between bananas, making a smooth layer. Cover and freeze, about 1 hour, or until ice cream is firm. Soften chocolate ice cream 20�30 seconds in the microwave, or by allowing it to sit at room temperature 10�15 minutes. Remove pie from the freezer and cover vanilla ice cream completely with a layer of chocolate ice cream, smoothing it with a dull knife. Cover and return to the freezer until the ice cream is again hardened, about 1 hour. Before serving,
allow pie to soften slightly at room temperature for 10�15 minutes and warm the fruit spread. To serve, cut pie into 8 slices and put on serving plates. Drizzle each piece with warm strawberry fruit spread. Top each with a dollop of whipped topping and a maraschino cherry, then drizzle lightly with chocolate syrup. Serve immediately.
Yield: 8 slices

Helpful Hints:

Preparation time: 25 minutes
Freezing time: 2 hours
Standing time: 10�15 minutes
Serving size: 1 topped slice
Nutrition Facts
Per Serving:
Calories: 261
Carbohydrate: 41 g
Protein: 4 g
Fat: 9 g
Saturated fat: 3 g
Sodium: 190 mg
Fiber: 1 g
Exchanges per serving: 3 other carbohydrates, 2 fat
Carbohydrate choices: 3

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