“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”
READY IN:
6hrs 20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

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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