when i bake desserts, ryan says i usually put something in it that he can't eat so i finally decided to make a dessert for him. i altered this recipe a little from the original but it worked out fine. i used cookies n cream ice cream instead of butter pecan because supposedly he's allergic to pecans. i also made a graham cracker crust instead of using a vanilla wafer crust. i made a separate caramel pecan sauce for myself and just used regular caramel on his slices. the pie is really good and i'm sure u can use pretty much any flavor ice cream u want. when u cut into the pie, pull it out the freezer and let it sit for about 10-15 minutes because the frozen bananas make it very hard to cut into. also, wet your knife with hot water before cutting into the pie.
Ingredients
2 medium ripe bananas sliced
1 prepared vanilla wafer crust
6 c. Butter Pecan Ice Cream softened
1/2 tsp. cinnamon
3 Tbsp. instant banana pudding mix (dry)
1/4 c. butter
3/4 c. caramel ice cream topping
½ tsp. vanilla extract
2 Tbsp. crushed pecans
Directions
Slice the bananas and place them evenly over the bottom of the prepared pie crust.
In a medium mixing bowl, combine the softened ice cream, cinnamon, and banana pudding mix. Stir until all ingredients are thoroughly incorporated. Spread the ice cream mixture evenly into the crust. Freeze for 4-6 hours.
Immediately before serving, prepare the Warm Caramel Sauce. In a small saucepan, melt the butter over med-low heat. Add the caramel topping, vanilla extract, and crushed pecans. Stir until thoroughly combined and warmed through.
Remove the pie from the freezer. Cut into 8 slices and place on individual serving plates. Drizzle each slice with approx. 2 Tbsp. of the warm caramel sauce and serve immediately.
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