Strawberry Banana Pie Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 package (5-1/4 ounces) ice cream sugar cones, crushed
- 1/4 cup ground pecans
- 1/3 cup butter, melted
- 2 cups vanilla ice cream, softened
- 2 medium ripe bananas, mashed
- 2 large firm bananas, cut into 1/4-inch slices
- 2 cups strawberry ice cream, softened
- 1 pint fresh strawberries
- 1 carton (8 ounces) frozen whipped topping, thawed
Instructions
- In a large bowl, combine the crushed ice cream cones, pecans and butter. Press onto the bottom and up the sides of a greased 10-in. pie plate. Refrigerate for at least 30 minutes.
- In another large bowl, combine vanilla ice cream and mashed bananas. Spread over the crust; cover and freeze for 30 minutes.
- Arrange sliced bananas over ice cream; cover and freeze for 30 minutes.
- Top with strawberry ice cream; cover and freeze for about 45 minutes.
- Hull and halve strawberries; place around edge of pie. Mound or pipe whipped topping in center of pie. Cover and freeze for up to 1 month. Remove from the freezer about 30 minutes before serving.
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