Devil's Food Ice Cream Pie

Devil's Food Ice Cream Pie

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From: Diabetic Living Magazine

Fat-free chocolate cookie cakes get a peanut butter drizzle and a layer of bananas and ice cream in this low-fat frozen dessert.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 (6.75 ounce) package fat-free devils food cookie cakes (12 cookies)
  • ¼ cup peanut butter
  • ¼ cup hot water
  • 1 cup sliced bananas
  • 4 cups low-fat or light vanilla, chocolate or desired flavor ice cream, softened (see Tip)
  • 3 tablespoons fat-free, sugar-free hot fudge ice cream topping

Preparation

  • Prep

  • Ready In

  1. Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan. Whisk together peanut butter and hot water in a small bowl until smooth. Drizzle evenly over cookies.
  2. Top with banana slices and carefully spoon ice cream evenly over all. Spread ice cream until smooth on top. Cover with plastic wrap or foil and freeze for 8 hours or until firm.
  3. Let stand at room temperature for 10 minutes before serving. Remove the sides of the pan; cut into wedges. Drizzle fudge topping over wedges.
  • Tip: To soften ice cream, place ice cream in a large chilled mixing bowl; stir with a wooden spoon until soft, pressing ice cream against side of bowl.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 173 calories; 3 g fat(1 g sat); 1 g fiber; 33 g carbohydrates; 4 g protein; 8 mcg folate; 7 mg cholesterol; 9 g sugars; 8 IU vitamin A; 1 mg vitamin C; 24 mg calcium; 1 mg iron; 90 mg sodium; 60 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, ½ fat

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