Janette's Ice Cream Nutty Pie
- 2 pints low-fat vanilla ice cream
- 1 ripe banana
- 2 tablespoons chopped almonds
- 1 prepared reduced-fat graham cracker piecrust
- 1/4 cup mini dark chocolate morsels
Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Freeze the pie until ice cream is very firm, at least 2 hours. Cut into wedges and serve.
Copyright Janette Barber and Christina Deyo