Banana Split Ice Cream Pie

Enjoy this chocolate banana ice cream pie topped with strawberries and pineapple – perfect for a dessert. MORE+ LESS-

By Pillsbury Kitchens

January 3, 2013

cup powdered sugar

1/3

cup semisweet chocolate chips

1/4

cup margarine or butter

(5-oz.) can (2/3 cup) evaporated milk

cups vanilla ice cream

(6-oz.) chocolate flavor crumb crust

banana, sliced

fresh whole strawberries

(8-oz.) can crushed pineapple in unsweetened juice, drained

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1

In small saucepan, combine powdered sugar, chocolate chips, margarine and evaporated milk; mix well. Bring to a boil over medium-high heat. Boil 6 minutes, stirring constantly. Remove from heat. Cool about 30 minutes or until completely cooled.
2

Meanwhile, place ice cream in refrigerator for 30 minutes to soften.
3

Spoon half of the ice cream in bottom of crumb crust. Top with about 2/3 of chocolate sauce. Arrange banana slices over sauce. Spoon remaining half of ice cream over banana. Top with remaining chocolate sauce. Freeze at least 2 hours or until firm.
4

Just before serving, arrange strawberries on pie. Top pie with pineapple and if desired, whipped topping.