- 12
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Ingredients
- Directions:
- 3/4 cup butter, divided
- 2 cups confectioners' sugar
- 1 cup evaporated milk
- 3/4 cup semisweet chocolate chips
- 24 cream-filled chocolate sandwich 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
- ● In a 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.
- ● 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.
- ● Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce.
- ● Cut dessert into squares; serve with whipped topping and chocolate sauce.
Preparation
Step 1
540 calories/serving