** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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