Banana-split Ice- Cream Pie

This reimagined version of the classic sundae is even more irresistible with a chocolaty graham cracker crust

12 sheets chocolate graham crackers, from 14.4- oz. pkg., finely ground (about 12⁄ cups)

3

2 Tbs. sugar

1⁄ cup butter, melted

2

3 bananas

2 tsp. fresh lemon juice

1 (5.1 oz.) pkg. instant vanilla pudding mix 1 cup milk

5 cups thawed frozen whipped topping, from 16- oz. cont.

3 cups vanilla ice cream, slightly softened 2 Tbs. chopped walnuts, toasted Maraschino cherries (optional)

1 Tbs. chocolate syrup

Coat deep 9"x21⁄ 4" tart pan with removable bottom with cooking spray. In bowl, combine graham cracker crumbs, sugar and butter. Press into bottom and up side of pan. Chill until set, 20 min.

In large bowl, mash 1 banana with lemon juice until smooth. Add pudding mix and milk; whisk 2 min. Fold in 2 cups whipped topping. Evenly spread in crust. Cover; freeze until firm, at least 3 hrs.

Spread ice cream over banana filling. Cover; freeze until firm, 6 hrs. or overnight. Remove side of pan. Slice remaining 2 bananas. Top pie with remaining 3 cups

whipped topping, sliced bananas, nuts and, if desired, cherries. Drizzle with syrup.

Make it dairy-free: Switch to cashew milk–based banana and vanilla frozen desserts—the neutral taste of cashew milk lets the banana and vanilla flavors shine through. We like So Delicious Bananas Foster for banana-pudding mixture (you’ll need 3 cups) and So Delicious Very Vanilla in place of the ice cream. Top with So Delicious Cocowhip frozen topping.

Servings: 12. Active time: 45 min. Total time: 10 hrs., 5 min. Calories: 390 Protein: 3g Fat: 20g (13g sat.) Chol.: 37mg Carbs.: 47g Sodium: 321mg Fiber: 1g Sugar: 36g