Mayan Banana Ice Cream Pie |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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This is loosely based on a dessert I love, my mom ’s frozen peanut butter pie. Of course, I adore Haagen Dazs Mayan chocolate ice cream, too, so I thought I would try to combine the 2. You may not need the full half cup of butter for the crust, but I live at high altitude and its super dry, so I need it all!! The chocolate chips can be adjusted based on how chocolate-y you want it, but when it’s frozen, it is best to have the mini ones! I may say it serves 8, but my boyfriend thinks it should only serve 2… haha Cook Time is Freezing Time Ingredients:
1 cup graham cracker crumbs |
1/2 cup walnuts, crushed |
1/4 cup brown sugar |
1/2 teaspoon cinnamon |
1/2 cup butter, melted |
2 bananas (ripe) |
4 ounces cream cheese, softened |
1/2 liter cool whip, thawed |
1 teaspoon cinnamon or 1 1/2 teaspoons cinnamon |
3/4 cup semisweet mini chocolate chips |
chocolate syrup |
walnuts, crushed |
Directions:
1. - line a pie plate with wax paper, hanging over the edges for “handles”.
2. - mix together crust ingredients and press into the bottom and sides of the pie plate.
3. - slice bananas and layer over top of the crust and up the sides.
4. - mix together cream cheese, Cool Whip and cinnamon, then fold in the chocolate chips.
5. - Put it in the freezer overnight to freeze.
6. - When ready to serve, take out of freezer and grab the wax paper “handles” to remove pie to a cutting board.
7. - Use a hot knife to slice into 8 and serve drizzle with chocolate syrup and crushed walnuts!
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