• 1/2 cup pecan halves, chopped
• 1 medium banana, coarsely chopped
• 1 teaspoon lemon zest, finely chopped
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• 1 jar (12 ounces) hot caramel ice cream topping
• 2 apples, cut into wedges, or butter cookies

1. Preheat oven to 350F. C
2. Combine banana, lemon zest, juice, cinnamon and ice cream topping in bowl; mix well.
3. Pour mixture into small bake pan.
4. Sprinkle pecans over caramel mixture.
5. Bake 10-12 minutes or until bubbly and heated through.
6. Serve dip with apples or butter cookies.
7. Tip: Dip the apple wedges into additional lemon juice to prevent them from turning brown.
8. Try this dessert as a topping over scoops of ice cream or slices of pound cake.

This version of a dessert classic is baked and great as an ice cream or cake topper.