INGREDIENTS:
- 1 package brownie mix plus ingredients called for on box
- 1/3 cup hot fudge, homemade or store bought
- 1 1/2 cups Chocolate Pie Crunch (below)
- 3 cups cool whip (1 1/2 8-ounce containers)
- 3 ripe medium bananas, broken into chunks and frozen
Chocolate Pie Crunch
- 1 9-ounce package chocolate wafers
- 6 ounces semi-sweet chocolate, chopped
- 1 1/2 tablespoons canola oil
- Pre-heat oven according to brownie mix instructions
- Grease or spray a 9-inch spring-form pan and set aside (if you pan is prone to leaking, wrap tin foil tightly around the bottom half)
- Prepare brownie batter as directed on box; spread into prepared pan
- Bake brownie for 20-25 minutes or until a knife comes out clean
- While brownie is baking, prepare Chocolate Pie Crunch
- When brownie is done, allow to cool for several minutes and then gently spread hot fudge over brownie while it is still warm
- Sprinkle with 1 1/2 cups Chocolate Pie Crunch
- When brownie has completely cooled, spread cool whip over top; cover pan with foil and freeze for 30 minutes or until cool whip layer is firm
- Once cool whip layer is firm, make the banana “ice cream’; place frozen bananas in a food processor and run on high for a few minutes until mixture is thick and creamy
- Spread banana ice cream over cool whip
- Cover pan with foil and place back in freezer 2 hours or until banana ice cream is firm
Chocolate Pie Crunch
- Line a baking sheet with wax paper and set aside
- Crush chocolate wafers into small pieces and place in a large bowl
- Heat chocolate and oil in a small saucepan over low-medium heat, stirring constantly until mixture is melted and smooth
- Pour over crushed wafers immediately and stir until all cookie pieces are coated
- Spread mixture out on baking sheet and freeze for 10 minutes or until firm
- Break into pea-sized pieces and store in a ziplock bag in freezer until ready for use
- Extra can be stored in a ziplock bag in the freezer up to one month
Source: Keep It Sweet Desserts
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