Try this Caramel Banana Ice Cream Dessert recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375 F. Line cookie sheet with foil; ;lace pecan in single layer on sheet. Bake at 375 F. for 3-5 minutes or until golden brown. Remove pecans from sheet; set aside to cool. Scoop ice cream into 13x9" (3 qt.) baking dish; gently spread over bottom of dish. Top with banana slices. Sprinkle evenly with crushed wafers. Heat caramel topping in Microwave on High for about 10 seconds or until warmed to pourable consistency but not hot. Repeat to warm chocolate 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. Cut into squares to serve. Yield: 12 servings. Per serving: 300 calories, 8 grams fat, 12% CFF, 0 mg. cholesterol, 120 mg. sodium MC formatting by bobbi744@sojourn.com Recipe by: Fast and Healthy Magazine, May/June 97, p. 26 Posted to Digest eat-lf.v097.n165 by Roberta Banghart
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 49 | ||
Calories from Fat: 30 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 32.6mg | 1 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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