Friday, November 18, 2016


3/4 cup butter, divided
2 cups powdered sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
24 Oreos, crushed
3 to 4 medium firm bananas, sliced
2 quarts vanilla ice cream, softened, divided
1 can (20-oz) crushed pineapple, drained
1 jar (10-oz) maraschino cherries, drained and halved
3/4 cup chopped pecans
Whipped topping, optional

Combine 1/2 cup butter, powdered sugar, milk and chocolate chips in a saucepan. Bring mixture to a boil over medium heat and boil, stirring, for 8 minutes. Remove from heat and cool completely.

Melt the remainging butter and toss with the cookie crumbs. Press into a greased 9 x 13-inch baking pan. Freeze for 15 minutes.

Arrange banana slices over the crust; spread with 1 quart of the ice cream. Top with 1 cup of the chocolate sauce and freeze for 1 hour. Refrigerate remaining chocolate sauce.

Spread the remaining ice cream over the dessert; top with the pineapple, cherries, and pecans. Cover and freeze several hours or overnight.

Remove from the freezer 10 minutes before serving. Reheat chocolate sauce. Cut the dessert into squares and serve with the chocolate sauce and whipped topping, if desired.

Yield: 12-15 servings

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