This was another item served at book club. Delicious!!!
Banana split ice cream pie
1 six-ounce commercial graham cracker crumb piecrust
(The woman that made this used one of those premade frozen pie crusts, and is was v. good. She baked it first then assembled the pie.)
1 banana (about 6 inches), sliced
2 cups vanilla ice cream, softened
2 cups chocolate ice cream
1/4 cup strawberry 100% fruit spread
1/2 cup whipped topping such as Redi-Whip
8 maraschino cherries with stems, well-drained
3 tablespoons chocolate syrup (such as Hershey’s)
Cover the bottom of the piecrust with banana slices. Spread softened vanilla ice cream over the banana slices, pressing it into spaces between bananas, making a smooth layer. Cover and freeze, about 1 hour, or until ice cream is firm. Soften chocolate ice cream 20–30 seconds in the microwave, or by allowing it to sit at room temperature 10–15 minutes. Remove pie from the freezer and cover vanilla ice cream completely with a layer of chocolate ice cream, smoothing it with a dull knife. Cover and return to the freezer until the ice cream is again hardened, about 1 hour. Before serving, allow pie to soften slightly at room temperature for 10–15 minutes and warm the fruit spread. To serve, cut pie into 8 slices and put on serving plates. Drizzle each piece with warm strawberry fruit spread. Top each with a dollop of whipped topping and a maraschino cherry, then drizzle lightly with chocolate syrup. Serve immediately.
This was so good I wanted a second piece, but was embarrassed. I have a rule of never eating a second piece of pie in front of people. Hee.
Banana split ice cream pie
1 six-ounce commercial graham cracker crumb piecrust
(The woman that made this used one of those premade frozen pie crusts, and is was v. good. She baked it first then assembled the pie.)
1 banana (about 6 inches), sliced
2 cups vanilla ice cream, softened
2 cups chocolate ice cream
1/4 cup strawberry 100% fruit spread
1/2 cup whipped topping such as Redi-Whip
8 maraschino cherries with stems, well-drained
3 tablespoons chocolate syrup (such as Hershey’s)
Cover the bottom of the piecrust with banana slices. Spread softened vanilla ice cream over the banana slices, pressing it into spaces between bananas, making a smooth layer. Cover and freeze, about 1 hour, or until ice cream is firm. Soften chocolate ice cream 20–30 seconds in the microwave, or by allowing it to sit at room temperature 10–15 minutes. Remove pie from the freezer and cover vanilla ice cream completely with a layer of chocolate ice cream, smoothing it with a dull knife. Cover and return to the freezer until the ice cream is again hardened, about 1 hour. Before serving, allow pie to soften slightly at room temperature for 10–15 minutes and warm the fruit spread. To serve, cut pie into 8 slices and put on serving plates. Drizzle each piece with warm strawberry fruit spread. Top each with a dollop of whipped topping and a maraschino cherry, then drizzle lightly with chocolate syrup. Serve immediately.
This was so good I wanted a second piece, but was embarrassed. I have a rule of never eating a second piece of pie in front of people. Hee.
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