Recipe Image

Devil's Food Ice Cream Pie

  • 20 m
  • 8 h 30 m
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.”


    • 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


  • 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.
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