Caramel Banana Ice Cream Dessert Recipe

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Servings: 12


Cost per serving $0.51 view details
  • 1/2 c. pecans coarsely minced
  • 3 pt fat-free vanilla ice cream 6 c./slightly soft
  • 4 med bananas ripe, sliced
  • 25 x vanilla wafers coarsely crushed
  • 1/4 c. fat-free caramel ice cream topping
  • 1/4 c. chocolate syrup


  1. Heat oven to 375 F. Line cookie sheet with foil; ;lace pecan in single layer on sheet. Bake at 375 F. for 3-5 min or possibly till golden.
  2. Remove pecans from sheet; set aside to cold.
  3. Scoop ice cream into 13x9" (3 quart.) baking dish; gently spread over bottom of dish. Top with banana slices. Sprinkle proportionately with crushed wafers.
  4. Heat caramel topping in Microwave on High for about 10 seconds or possibly till warmed to pourable consistency but not warm. Repeat to hot chocolate syrup.
  5. Drizzle caramel and chocolate over crushed wafers. Sprinkle proportionately with pecans. Cover tightly with sprayed plastic wrap; freeze at least 2 hrs before serving.
  6. Cut into squares to serve.
  7. Yield: 12 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 164g
Recipe makes 12 servings
Calories 478  
Calories from Fat 170 36%
Total Fat 18.96g 24%
Saturated Fat 7.17g 29%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 259mg 11%
Potassium 308mg 9%
Total Carbs 73.26g 20%
Dietary Fiber 2.7g 9%
Sugars 44.5g 30%
Protein 6.17g 10%


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