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1/2 cup coarsely chopped pecans
1 1/2 quarts (6 cups) fat-free vanilla ice cream, slightly softened
4 ripe medium bananas, sliced
25 vanilla wafers, coarsely crushed
1/4 cup fat-free caramel ice cream topping
1/4 cup chocolate-syrup
1. Heat oven to 375°F. Line cookie sheet with foil; place pecans in single layer on foil. Bake at 375°F. for 3 to 5 minutes or until golden brown. Remove pecans from foil; set aside to cool.*
2. Scoop ice cream into 13x9-inch (3-quart) baking dish; gently spread over bottom of dish.** Top with banana slices. Sprinkle evenly with crushed wafers.
3. Heat caramel topping in microwave on high for about 10 seconds or until warmed to pourable consistency but not hot. Repeat to warm chocolate-flavored 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. To serve, cut into squares.
TIP:* If desired, pecans can be broiled instead of baked. Line broiler pan with foil; place pecans in single layer on foil. Broil 4 to 6 inches from heat for about 1 minute or just until pecans begin to brown, being careful not to burn them.
** If desired, spray sheet of plastic wrap with nonstick cooking spray; place over scoops of ice cream. With hand, spread ice cream evenly; remove plastic wrap.
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