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Caramel Banana Ice Cream Dessert
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Banana Ice Cream Dessert

Recipe Tags: Ice Cream Recipes

Date Added: January 04, 2014

Ingredients:

1/2 Cup Pecan
3 Pints Vanilla Ice Cream 6 cups/slightly soft
4 Ripe Bananas sliced
25 Unit Vanilla Wafers coarsely crushed
1/4 Cup Caramel Ice Cream
1/4 Cup Chocolate Syrup or milk
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Directions:

1. Heat oven to 375 F Line cookie sheet with foil; ;lace pecan in single layer on sheet.

2. Bake at 375 F for 3-5 minutes or until golden brown.

3. Remove pecans from sheet; set aside to cool.

4. Scoop ice cream into 13x9" (3 qt). baking dish; gently spread over bottom of dish.

5. Top with banana slices. Sprinkle evenly with crushed wafers.

6. Heat caramel topping in Microwave on High for about 10 seconds or until warmed to pourable consistency but not hot.

7. Repeat to warm chocolate syrup. Drizzle caramel and chocolate over crushed wafers.

8. Sprinkle evenly with pecans. Cover tightly with sprayed plastic wrap; freeze at least 2 hours before serving.

9. Cut into squares to serve. Yield: 12 servings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Banana, Gluten, Pecan allergies.
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