BANANA SPLIT DESSERT
Here's a mouthwatering make-ahead dessert that looks scrumptious...and tastes as good as it looks!-Mrs. Elmer Thorsheim, Radcliffe, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 25 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.
Nutrition Facts : Calories 406 calories, Fat 26g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 204mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA SPLIT ICE-CREAM SANDWICHES
Looking for a frozen dessert? Then check out these banana ice-cream sandwiches made using Cocoa puffs® cereal - a wonderful treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h23m
Yield 18
Number Of Ingredients 5
Steps:
- Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray.
- Place butter in large microwavable bowl. Microwave uncovered on High about 30 seconds or until melted. Stir in marshmallows. Microwave on High 1 to 3 minutes, stirring every 30 seconds, until marshmallows are melted and smooth. Stir in cereal. Spoon cereal mixture into pan; spread evenly and firmly. Freeze 15 minutes.
- Turn pan upside down onto cutting board; remove foil. Cut cereal mixture into 18 squares. Spoon about 1/4 cup ice cream onto 9 of the squares; spread slightly. Place 4 banana slices on each. Top with remaining squares; press slightly. Freeze about 45 minutes or until firm.
- Cut each sandwich crosswise in half. Wrap each in waxed paper. Freeze up to 1 week.
Nutrition Facts : Calories 135, Carbohydrate 26 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 85 mg
BANANA SPLIT ICE CREAM SANDWICHES
Enjoy a banana split without the spoon! We captured the flavors of this popular sundae, serving it up sandwich-style. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- Prepare batter for Brownie for Ice Cream Sandwiches. Pour into prepared pan; sprinkle with pecans. Bake and cool according to recipe directions., Cut brownie in half widthwise. Spread hot fudge topping over one brownie half; spread with ice cream and layer with banana slices. Turn over remaining brownie half; place over bananas. Cover and freeze for 2 hours or until firm. , Cut into bars, squares or desired shapes. Wrap in plastic. Freeze until serving.
Nutrition Facts :
BANANA SPLIT ICE CREAM
"This tasty lightened-up ice cream dessert has all the flavors of a banana split," says Carol Dale of Greenville, Texas, who has been making and experimenting with ice cream recipes for years. "It's a real treat."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in condensed milk and remaining fat-free milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Combine bananas, lime juice and vanilla; stir into custard mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion; gently fold in chocolate topping, pecans and cherries. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 111mg sodium, Carbohydrate 35g carbohydrate, Fiber 1g fiber), Protein 8g protein.
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