Peanut Butter Banana Ice Cream Cake

Prep Time 15 min
Cook Time 10 Min
Servings 15
Difficulty N/A

Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup firmly packed brown sugar
  • 1/2 cup butter, melted
  • 2 medium bananas, sliced
  • 1 jar Smucker's® Natural Creamy Peanut Butter
  • 1 (1.75 qt.) container vanilla ice cream, softened
  • 1 (12 oz.) jar Smucker's® Hot Fudge Topping

Directions

  • Step 1

    HEAT oven to 350°F. Combine graham cracker crumbs, sugar and butter; mix well. Press into bottom of 13 x 9-inch baking pan. Bake 10 minutes or until lightly browned. Cool.

  • Step 2

    PLACE bananas over crust. Combine peanut butter and ice cream in large bowl; stir until peanut butter is swirled throughout ice cream.

  • Step 3

    SPREAD over bananas. Freeze 4 hours or until serving.

  • Step 4

    HEAT hot fudge topping according to package directions. Spoon over each serving.

Serving size
(1/15)

  • Calories 280
  • Calories from Fat100g
  • Total Fat 12g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 180mg
  • Potassium 0mg
  • Total Carbohydrates 40g
  • Dietary Fiber 1g
  • Sugars 29g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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