“This is from a flyer I received in the mail for a new cookbook. This requires 8 hours of freezer time.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (6 3/4 ounce) boxlow-fat devil's food cookies (12 cookies) or 1 (6 3/4 ounce) fat free sugar-free devil's food cookies
  • 14 cup reduced-fat peanut butter
  • 14 cup hot water
  • 1 cup banana, sliced
  • 4 cups light vanilla ice cream, softened
  • 2 tablespoons chocolate syrup (recommend Hershey's)

Directions

  1. Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan.
  2. Whisk together the peanut butter and the hot water in a small bowl until smooth. Drizzle evenly over the cookie crumbles.
  3. Top with banana slices and carefully spoon ice cream evenly over all. Add the rest of the ice cream, spreading until smooth and even.
  4. Cover with plastic wrap and freeze until firm, at least 8 hours.
  5. Before serving, let stand at room temperature for 15 minutes. Remove the sides of the pan. Plate and then drizzle chocolate syrup over each piece.

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