Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/2 c. pecans coarsely minced
- 3 pt fat-free vanilla ice cream 6 c./slightly soft
- 4 med bananas ripe, sliced
- 25 x vanilla wafers coarsely crushed
- 1/4 c. fat-free caramel ice cream topping
- 1/4 c. chocolate syrup
Direcciones
- Heat oven to 375 F. Line cookie sheet with foil; ;lace pecan in single layer on sheet. Bake at 375 F. for 3-5 min or possibly till golden.
- Remove pecans from sheet; set aside to cold.
- Scoop ice cream into 13x9" (3 quart.) baking dish; gently spread over bottom of dish. Top with banana slices. Sprinkle proportionately with crushed wafers.
- Heat caramel topping in Microwave on High for about 10 seconds or possibly till warmed to pourable consistency but not warm. Repeat to hot chocolate syrup.
- Drizzle caramel and chocolate over crushed wafers. Sprinkle proportionately with pecans. Cover tightly with sprayed plastic wrap; freeze at least 2 hrs before serving.
- Cut into squares to serve.
- Yield: 12 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 478 | |
| Calories from Fat 170 | 36% |
| Total Fat 18.96g | 24% |
| Saturated Fat 7.17g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 259mg | 11% |
| Potassium 308mg | 9% |
| Total Carbs 73.26g | 20% |
| Dietary Fiber 2.7g | 9% |
| Sugars 44.5g | 30% |
| Protein 6.17g | 10% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
