Chocolate Banana-Split Pie
Yield
8 servingsPrep
20 minCook
?Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
graham crackers/wafers
made into crumbs |
*
|
| ¼ | cup |
chocolate syrup
|
|
| 2 | teaspoons |
chocolate syrup
|
|
| 16 | ounces |
frozen yogurt
chocolate, non fat |
* |
| 2 | medium |
bananas
peeled |
|
| ¾ | cup |
whipped topping, prepared
thawed, low fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
graham crackers/wafers
made into crumbs |
*
|
| 59 | ml |
chocolate syrup
|
|
| 1E+1 | ml |
chocolate syrup
|
|
| 462.4 | ml/g |
frozen yogurt
chocolate, non fat |
* |
| 2 | medium |
bananas
peeled |
|
| 177 | ml |
whipped topping, prepared
thawed, low fat |
|
Directions
In a small bowl, combine the graham cracker crumbs and 2 tablespoon chocolate syrup.
Using a fork, mix well.
Using the back side of a spoon, press crumb mixture over bottom and up the sides of a 9 inch pie plate; set aside.
Using electric mixer, on medium speed, (or food processor), beat frozen yogurt until smooth.
Using a spatula, carefully spread over the crust.
Cover with plastic wrap and freeze until firm about 2 hours.
To serve, slice bananas and arrange in a circle over the yogurt.
Spread cool whip over bananas and drizzle with remaining chocolate syrup.
VARIATION: Substitute 2 cups fresh strawberries for the bananas.
