Ingredients: |
Ingredients: CRUST
1 1/2 cups graham cracker crumbs
2 tbsp. granulated sugar
5 tbsp. butter or margarine, melted
FILLING
5 bananas, peeled and cut into 1/4 inch slices
1/2 gallon cookies and cream ice cream, softened
SAUCE
1 can (12 ounces) evaporated milk
1 pkg (6ounces) semisweet chocolate chips
1/2 cup butter or margarine
2 cups sifted powdered sugar
TOPPING
2 cups whipping cream
1/2 cup granulated sugar
1 cup chopped pecans
1 jar(6 ounces) maraschino cherries, drained and chopped
|
Directions: |
Directions:CRUST: combine cracker crumbs and sugar in a small bowl. Add butter; stir until crumbly. Press crumb mixture into bottom of a greased 9 X 13 inch baking dish.
FILLING: arrange banana slices over crust. Spread ice cream over bananas. Cover and freeze until firm.
SAUCE: combine milk, chocolate chips, and butter in a medium saucepan. Stirring constantly, cook over low heat until smooth. Increase heat to medium. Gradually stir in sugar and bring to a boil. Stirring constantly, reduce heat to medium-low and boil 8 minutes. Remove from heat:cool to room temperature. Spread sauce over ice cream and return to freezer.
TOPPING: place a large bowl and beaters from an electric mixer in refrigerator until well chilled. In chilled bowl,whip cream until soft peaks form. Gradually add sugar: whip until stiff peaks form. Spread whipped cream evenly over fudge sauce. Sprinkle pecans and cherries evenly over whipped cream.Cover and store in freezer until ready to serve. To serve,r emove from freezer 15-20 minutes before serving. Cut into about 2-in squares. |
This recipe for Banana Split Dessert is from