Banana Split Pie with Chocolate Fudge Sauce
Connie Cahill, Food Consultant & Spokesperson, Velvet Ice Cream
BANANA SPLIT PIE
Who says a banana split can't be healthy?
1 reduced fat graham cracker piecrust
1 large banana, peeled and sliced thin
3 cups Velvet Vanilla or Raspberry Fudge No Sugar Added Ice Cream, softened
One-quarter cup Chocolate Fudge Sauce (see recipe below)
1 cup lite whipped topping, thawed
Cover the entire bottom of the crust with the banana slices. Evenly spread softened ice cream
over the slices and smooth the top. Place back in the freezer. While freezing make the fudge
sauce; cool slightly. Pour fudge sauce onto the pie and spread to cover the entire surface. Place
in freezer until fudge sauce is cool and firm (about 20 minutes). Remove pie from freezer and
cover with the whipped topping. Serve or place in freezer until ready to serve. Garnish with a few
additional banana slices, if desired.
CHOCOLATE FUDGE SAUCE
This no sugar fudge sauce is easy and terrific on any flavor ice cream.
2 ounces semi-sweet chocolate
2 tablespoons dutch-process cocoa powder
2 tablespoons sugar-free syrup
One-quarter cup Splenda granular
One-quarter cup water
One-half teaspoon vanilla
Chop semi-sweet chocolate into small pieces. Place in a medium sized microwaveable bowl.
Add remaining ingredients. Place in the microwave on high and heat for 45 seconds; chocolate
will not be completely melted. (You may also make this in a saucepan by heating gently on the stove).
Remove and stir thoroughly until smooth. Add vanilla.
Reprinted from Unbelievable Desserts with Splenda by Marlene Koch, courtesy of M. Evans and Company, Inc.