Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

This is loosely based on a dessert I love, my mom ’s frozen peanut butter pie. Of course, I adore Haagen Dazs Mayan chocolate ice cream, too, so I thought I would try to combine the 2. You may not need the full half cup of butter for the crust, but I live at high altitude and its super dry, so I need it all!! The chocolate chips can be adjusted based on how chocolate-y you want it, but when it’s frozen, it is best to have the mini ones! I may say it serves 8, but my boyfriend thinks it should only serve 2… haha Cook Time is Freezing Time

Ingredients Nutrition


  1. - line a pie plate with wax paper, hanging over the edges for “handles”.
  2. - mix together crust ingredients and press into the bottom and sides of the pie plate.
  3. - slice bananas and layer over top of the crust and up the sides.
  4. - mix together cream cheese, Cool Whip and cinnamon, then fold in the chocolate chips.
  5. - Put it in the freezer overnight to freeze.
  6. - When ready to serve, take out of freezer and grab the wax paper “handles” to remove pie to a cutting board.
  7. - Use a hot knife to slice into 8 and serve drizzle with chocolate syrup and crushed walnuts!
Most Helpful

This yummy pie is one I will make and keep frozen on hand to serve guests after summer barbecues or Mexican fiestas. For less intense cinnamon flavor and my family's preference, I recommend including only 3/4 teaspoon cinnamon in the filling. I used an 8-ounce container of "Light" frozen whipped topping to help reduce the fat and calories. Also, a full half cup of melted butter was not necessary in the crust. I did, however, place the formed crust into my freezer for 15 minutes before filling it. Thanks for sharing your recipe with us and best of luck in the contest!

Deb's Recipes March 06, 2010