1 reduced fat graham cracker piecrust
1 large banana, peeled and sliced thin
3 cups Velvet Vanilla or Raspberry Fudge No Sugar Added Ice Cream
1/4 cup Chocolate Fudge Sauce
1 cup lite whipped topping, thawed

Cover entire bottom of crust with the banana slices. Evenly spread softened ice cream over the slices and smooth the top. Place back in the freezer. While freezing make the fudge sauce; cool slightly. Pour fudge sauce onto the pie and spread to cover the entire surface. Place in freezer until fudge sauce is cool and firm (about 20 min). Remove pie from freezer and cover with whipped topping. Serve or place in freezer until ready to serve. Garnish with a additional banana slices, if desired. Serves eight.