Recipe - Caramel Banana Ice Cream Dessert

One half cup Coarsely chopped pecans
3 pt Fatfree vanilla ice cream,
6 cups/slightly soft
4 md Ripe bananas, cut or sliced up
25 Vanilla wafers, coarsely
crushed
One fourth cup Fatfree caramel ice cream
topping
One fourth cup Chocolate syrup

Heat oven to 375 F. Line cookie sheet with foil; ;lace pecan in single
layer on sheet. Bake at 375 F. for 35 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
eatlf.v097.n165 by Roberta Banghart bobbi744@sojourn.com on Jun 29, 1997