Banana-Caramel Pie

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Chocolate wafer cookie crumbs - (36 cookies)
3 tablespoons	45ml	Reduced-calorie stick margarine - melted
3 cups	711ml	Banana-nut ice milk
1 1/4 cups	296ml	Frozen reduced-calorie whipped topping - thawed and divided
12 cups	2844ml	Soft caramel candies (small)
2 tablespoons	30ml	Light chocolate sauce

Recipe Instructions

Combine cookie crumbs and margarine in a small bowl, and stir well. Press into bottom and 1 inch up the sides of a 9-inch pie plate; freeze 1 hour.

Spread Banana-Nut Ice Milk into prepared crust, and freeze for 1 hour or until firm.

Place 3/4 cup whipped topping in a freezer-safe bowl, and set aside.

Place caramels in a small saucepan; cook over medium-low heat until melted and smooth, stirring constantly. Remove from heat; stir in remaining 1/2 cup whipped topping. Fold caramel mixture into the 3/4 cup whipped topping; cover and freeze 30 minutes.

Spread caramel mixture over pie; freeze 1 hour or up to 3 days.

Source:
Cooking Light, May 1995, page 70

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