Devil's Food Ice Cream Pie

prep time:20 min
start to finish:8 hr 30 min
makes:12 servings
1 package (6.75 oz) fat-free devil’s food cookie cakes (12 cookies)
1/4 cup reduced-fat peanut butter
1/4 cup hot water
1 cup sliced bananas
4 cups low-fat or light vanilla, chocolate, or desired-flavor ice cream, softened*
4 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 with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
2 Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
3 Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.
4 *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.

Nutritional Information
1 slice pie plus 1 teaspoon topping: Calories 170 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 90mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 9g); Protein 4g % Daily Value Vitamin A 0; Vitamin C 2; Calcium 2; Iron 4 Exchanges 1 1/2 Other Carbohydrate, 0 Milk, 1/2 Low-Fat Milk, 1/2 Fat Carbohydrate Choices 2

prep time:20 min
start to finish:8 hr 30 min
makes:12 servings
1 package (6.75 oz) fat-free devil’s food cookie cakes (12 cookies)
1/4 cup reduced-fat peanut butter
1/4 cup hot water
1 cup sliced bananas
4 cups low-fat or light vanilla, chocolate, or desired-flavor ice cream, softened*
4 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 with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
2 Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
3 Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.
4 *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.

Nutritional Information
1 slice pie plus 1 teaspoon topping: Calories 170 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 90mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 9g); Protein 4g % Daily Value Vitamin A 0; Vitamin C 2; Calcium 2; Iron 4 Exchanges 1 1/2 Other Carbohydrate, 0 Milk, 1/2 Low-Fat Milk, 1/2 Fat Carbohydrate Choices 2