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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This lovely and delightful dessert has the classic flavor of a banana split. It's a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family. -Marye Franzen, Gothenburg, Nebraska Ingredients:
3/4 cup butter, divided |
2 cups confectioners' sugar |
1 cup evaporated milk |
3/4 cup semisweet chocolate chips |
24 oreo cookies, crushed |
3 to 4 medium firm bananas, cut into 1/2-inch slices |
2 quarts vanilla ice cream, softened, divided |
1 can (20 ounces) crushed pineapple, drained |
1 jar (10 ounces) maraschino cherries, drained and halved |
3/4 cup chopped pecans |
whipped topping |
Directions:
1. In a large saucepan, combine 1/2 cup butter, sugar, milk and chocolate chips. bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.
2. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13-in. x 9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of 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 overnight.
3. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with whipped topping and chocolate sauce. Yield: 12-15 servings.
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