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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
3/4 cup butter, divided
2 cups confectioners sugar
1 cup evaporated milk
3/4 cup semi-sweet chocolate chips
24 cream-filled chocolate sandwich cookies, crushed
3-4 medium firm bananas, cut into 1/2 inch slices
2 quarts vanilla ice cream, softened, divided
1 (20 oz) can crushed pineapple, drained
1 (10 oz) jar maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping
In a saucepan, combine 1/2 cup butter, sugar, milk an dchocolate chips. Bring to a boil over medium heat; boil and stir constantly for 8 minutes. Remove from the heat and cool completely.
Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9 inch baking pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour.
Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze several hours or overnight. Remove from freezer 10 minutes before serving. Reheat chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped topping and nuts.
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BANANA SPLIT SUPREME
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
3/4 cup butter, divided
2 cups confectioners sugar
1 cup evaporated milk
3/4 cup semi-sweet chocolate chips
24 cream-filled chocolate sandwich cookies, crushed
3-4 medium firm bananas, cut into 1/2 inch slices
2 quarts vanilla ice cream, softened, divided
1 (20 oz) can crushed pineapple, drained
1 (10 oz) jar maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping
In a saucepan, combine 1/2 cup butter, sugar, milk an dchocolate chips. Bring to a boil over medium heat; boil and stir constantly for 8 minutes. Remove from the heat and cool completely.
Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9 inch baking pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour.
Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze several hours or overnight. Remove from freezer 10 minutes before serving. Reheat chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped topping and nuts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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