Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups carrot cake Ice Cream, softened
- 16-ounce prepared graham cracker crust
- 3 large crisp, red-skinned apples
- 2 tablespoons fat free caramel sundae syrup
- 1 1/2 teaspoons lemon juice
- 1/4 cup roasted and salted pecan halves
Directions
Sprinkle sliced apples with lemon juice to keep white
Take the softened ice cream and spread it evenly on the pie crust.
Cover this and freeze for at least four hours or so.
Core and slice the apples, and dip in lemon juice to retain color
Arrange apples on pie
Drizzle with caramel sundae syrup
Sprinkle with pecans
Category:Frozen dessert Recipes
Category:Ice cream pie Recipes
Category:Apple Recipes
Category:Pecan Recipes