BANANA SPLIT SUPREME DESERT

Taste of Home

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

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.