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Banana Split Dessert Recipe

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This recipe for Banana Split Dessert, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Sutton
Added: Sunday, August 3, 2008


1 1/2 cups graham cracker crumbs
2 tbsp. granulated sugar
5 tbsp. butter or margarine, melted

5 bananas, peeled and cut into 1/4 inch slices
1/2 gallon cookies and cream ice cream, softened

1 can (12 ounces) evaporated milk
1 pkg (6ounces) semisweet chocolate chips
1/2 cup butter or margarine
2 cups sifted powdered sugar

2 cups whipping cream
1/2 cup granulated sugar
1 cup chopped pecans
1 jar(6 ounces) maraschino cherries, drained and chopped

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.

Number Of Servings:
Number Of Servings:
24 (if 2inch squares)
Personal Notes:
Personal Notes:
This takes a bit of time to prepare since it is in layers and requires a little freezing between layers. I have used Cool Whip instead of whipping cream. This is a dessert you can make ahead and have in freezer.
Servings: 24 (if 2 inch squares)




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