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Category: Tortes
Prep Time: Cook Time: Total Time:
1 4 -5 1/4-ounce package rolled sugar ice-cream cones (12), broken
1/4cup sugar
6 tablespoons butter, melted
1 14 -16 -ounce carton chocolate ice cream
1 cup finely chopped banana
1 14 -16 -ounce carton strawberry ice cream
1 8 -ounce can crushed pineapple (juice pack), well drained
Hot fudge-flavored ice cream topping, slightly warmed
Whipped cream
Chopped nuts
Whole maraschino cherries with stems
1. For crust: In a food processor, combine broken cones and sugar. Cover; process until fine crumbs. Add melted butter. Cover; process until combined. In a 9-inch springform pan, press crumb mixture evenly onto bottom and 1 1/2 inches up sides. Set aside.
2. For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Cover; freeze about 3 hours or until firm.
3.In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Cover; freeze for 4 to 24 hours.
4.To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.
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Banana Split Ice Cream Torte
Category: Tortes
Prep Time: Cook Time: Total Time:
1 4 -5 1/4-ounce package rolled sugar ice-cream cones (12), broken
1/4cup sugar
6 tablespoons butter, melted
1 14 -16 -ounce carton chocolate ice cream
1 cup finely chopped banana
1 14 -16 -ounce carton strawberry ice cream
1 8 -ounce can crushed pineapple (juice pack), well drained
Hot fudge-flavored ice cream topping, slightly warmed
Whipped cream
Chopped nuts
Whole maraschino cherries with stems
1. For crust: In a food processor, combine broken cones and sugar. Cover; process until fine crumbs. Add melted butter. Cover; process until combined. In a 9-inch springform pan, press crumb mixture evenly onto bottom and 1 1/2 inches up sides. Set aside.
2. For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Cover; freeze about 3 hours or until firm.
3.In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Cover; freeze for 4 to 24 hours.
4.To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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