Ingredients
12
reduced-fat graham cracker squares, crushed (3/4 cup)
1
tablespoon butter or margarine, melted
2
cups chocolate fat-free ice cream or frozen yogurt, softened
1
very ripe banana, mashed
2
egg whites
2
tablespoons sugar
Dash salt
1/2
cup marshmallow creme
Preparation
Line 8-inch square (2-quart) glass baking dish with cooking parchment paper or foil so paper or foil extend over 2 sides of dish. In small bowl, stir together cracker crumbs and butter. Press in bottom of dish.
In medium bowl, stir together ice cream and mashed banana. Spoon onto crust; spread evenly.
In another medium bowl, beat egg whites with electric mixer until foamy. Gradually add sugar and salt, beating on high speed 8 to 10 minutes or until stiff, glossy peaks form. Beat in marshmallow creme. Spread over ice cream mixture, swirling to create ridges and peaks. Freeze at least 1 hour.
At serving time, heat oven to 450°F. Using paper or foil, lift pie from dish; place on cookie sheet. Bake 2 to 3 minutes or until lightly browned. If desired, use kitchen torch to further toast top of meringue. Cut into squares to serve.
