Recipe courtesy of Katie Lee Biegel
Banana Pudding Ice Cream Sundaes
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 224
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 32 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 224
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 32 mg
Ingredients
Directions
- Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana.
