Tuesday, May 7, 2013

Caramel Banana Ice Cream Pie

I love anything caramel, and I love vanilla ice cream. So this recipe is definitely a keeper for me! And perfect for spring, and Mother's Day, too. Another point for this recipe is that it is so easy to prepare - a plus for these beautiful spring days.

Plan to Eat is the online menu planner and place where I import and store my recipes. It also provides a feature where I can share my recipes here on my blog, together with the PRINT option. Hope you enjoy this new feature.

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Caramel Banana Ice Cream Pie

Course: Desserts
Serves: 8


  • 1/4 cup caramel ice cream topping plus 1 tablespoon, divided
  • 1 graham cracker crust 9 inches
  • 1 cup cold 2% milk
  • 2 packages instant banana cream pudding mix (3.4 ounces each)
  • 1 quart vanilla ice cream softened
  • 1-3/4 cups whipped topping
  • 1 English toffee candy bar (or I used Symphony Bar - Creamy Milk Chocolate with Almonds and Toffee Bits) chopped


  1. Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.
  2. Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
  3. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
  4. Yield: 8 servings.
  5. (Posted on, with a few slight changes from the original Taste of Home recipe)

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  1. We are on a no sugar until after the wedding plan :). Maybe we will celebrate Mother's Day later with this pie. Looks so good.


    1. Glenda, hope the wedding plans are going good! Good for you with no sugar for a season ...

  2. Cherry, this looks amazing! I love anything with toffee candy bar on it!

    We’re so glad you joined us for Let’s Get Social Sunday- hope you’re having a great week!

    Joy from

    1. Yes, Joy, desserts like this are so good - have a great Mother's Day week!