Ingredients
1
package (6.75 oz) fat-free devil’s food cookie cakes (12 cookies)
1/4
cup reduced-fat peanut butter
1/4
cup hot water
1
cup sliced bananas
4
cups low-fat or light vanilla, chocolate, or desired-flavor ice cream, softened*
4
tablespoons fat-free, sugar-free hot fudge ice cream topping
Preparation
Coarsely chop cookies. Place cookie pieces in the bottom of an 8-inch springform pan with removable side. In a small bowl, whisk together peanut butter and hot water until smooth. Drizzle evenly over cookies.
Top with banana slices. Carefully spoon ice cream evenly over all in pan; spread ice cream until smooth on top. Cover with plastic wrap and freeze for 8 hours or until firm.
Let stand at room temperature for 10 minutes before serving. Remove side of pan; cut pie into 12 wedges. Drizzle fudge topping over wedges.
