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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I found this recipe while going through my old BHG cookbook. It's a tear-out from the BHG magazine that could be added to the cookbook as an additional page. From Better Homes and Gardens magazine January, 1970 Ingredients:
3 medium bananas |
1 tablespoon lemon juice |
1 9” baked pastry shell |
1 pint strawberry ice cream |
1 cup frozen whipped dessert topping, thawed |
whole maraschino cherries |
2 tablespoons finely chopped nuts |
quick fudge sauce |
1 cup semisweet chocolate chips |
2/3 cup evaporated milk |
8 oz. marshmallow crème |
Directions:
1. Thinly slice the bananas; sprinkle with lemon juice and arrange on bottom of baked pastry shell. Stir strawberry ice cream to soften slightly; spread atop bananas. Freeze till firm.
2. Spread thawed whipped dessert topping over ice cream. Top with maraschino cherries; sprinkle with walnuts. Freeze again until firm. Let stand 30 minutes at room temperature before serving. Serve with canned chocolate sauce or prepare Quick Fudge Sauce. Combine chocolate chips and evaporated milk in saucepan.
3. Cook and stir over low heat till well combined.
4. Beat in marshmallow crème till mixture is thoroughly blended.
5. Serve warm or cool.
6. Makes 2 cups sauce.
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