Serves: 12
Total Calories: 289
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.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 290 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 130 mg 5% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 6 g * Vitamin A: 8% * Vitamin C: 4% * Calcium: 30% * Iron: 4% * Dietary Exchanges: 2 Starch, 1 1/2 Fruit, 1 Fat or 3 1/2 Carbohydrate, 1 Fat
This Caramel-Banana Ice Cream Dessert recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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