3 tb Sugar
4 lg Ripe bananas
5 c Vanilla ice cream; slightly
-softened
1 6-ounce ready–to-fill
-chocolate-flavored crumb
-crust
1/2 c Cocktail peanuts; coarsely
-chopped
1 c Strawberry spread or
-strawberry preserves
Garnish: whipped cream
-topping and mint sprigs
10 tb Bottled chocolate sauce
Sprinkle sugar in a large (9 or more inches across the bottom) nonstick
skillet over medium-high heat. As sugar starts to melt, peel bananas and
quickly slice into skillet. As slices sizzle and brown lightly,stir gently
to turn and coat. When browned and slightly mushy, pour bananas onto a
metal pie plate or pizza pan and refrigerate so they cool quickly (about 10
minutes).
Spoon about 3/4 cup of the ice cream into crust, pressing down lightly, but
not evenly. Top with about half the bananas and sprinkle with 1/4 cup of
the peanuts. Continue layering: 3/4 cup ice cream, all the strawberry
spread,another 3/4 cup ice cream, remaining bananas and remaining ice
cream. Sprinkle with remaining peanuts. Cover and freeze at least 6 hours.
Thirty minutes before serving: Transfer pie to refrigerator.
To serve: Pipe whipped topping around edge of pie. Garnish with mint and
drizzle each wedge with chocolate sauce. Serves 10..
REDUCED FAT :VARIATION Use fat-free ice cream or frozen yogurt,light
strawberry preserves and reduced-calorie chocolate sauce. Omit the peanuts
in the pie and scatter just 1 tablespoon chopped peanuts on top.
Yields
1 Servings