Banana Split Ice Cream Dessert

By commercecook

Ingredients

• 3 cups each of vanilla, chocolate and strawberry ice cream (1/2 of a 44 ounce container)
• 3/4 cup pecans (optional- I left off and sprinkled chopped peanuts on top of each slice.)
• Chopped peanuts (see note above.)
• 1 (5 ounce) box of sugar cones
• 5 tablespoons melted butter
• 2 tablespoons sugar
• dash salt
• 2 medium ripe bananas
• 1 cup Cool Whip
• 1 jar of hot fudge and/or caramel
• whipped cream
• marachino cherries

Preparation

Step 1

1. Take your ice cream out of the freezer and set aside on your counter to soften.
2. If using pecans, pour pecans into a skillet with a little salt and roast, about 5 minutes.
3. Take a box of sugar cones, break them up a bit and toss into a food processor. Grind the cones into coarse pieces.
4. Pour 5 tablespoons of melted butter, 2 tablespoons of sugar ad a dash of salt into the ground up pieces. Stir together.
5. Spray a 9 inch springform pan with cooking spray. Pour in the crumb mixture and, using a small measuring cup, press firmly into the bottom and up 1 inch of the sides of the pan.
6. Scoop about 3 cups of vanilla ice cream over the crumbs.
7. Slice the bananas and lay the pieces on top of the vanilla ice cream.
8. Scoop 3 cups of chocolate ice cream over the bananas. Press it down and smooth it out with a metal spoon.
9. If using pecans, toss on top of the chocolate ice cream layer.
10. Scoop about 3 cups of strawberry ice cream onto the chocolate layer and smooth out.
11. Cover with strawberry layer with Cool Whip.
12. Wrap tightly with plastic wrap. Pop in the freezer for at least 12 hours or up to 1 week.