Sunday, July 23, 2017

BANANA SPLIT DELIGHT

SAUCE:
2 cups confectioners' sugar
1 can (12-oz) evaporated milk
1 stick butter
3/4 cup semisweet chocolate chips

In a medium saucepan, over medium-low heat, melt the butter; add sugar and stir to blend. Gradually stir in the evaporated milk while stirring. Add the chocolate chips and stir constantly while cooking for 8 minutes. Cool at least 45 minutes.

BASE:
2 1/2 cups approximately 24) creme-filled cookies, finely crushed
1/2 stick butter

In a large bowl, combine the cookie crumbs and butter. Mix well and press lightly onto the bottom of an ungreased 9 x 13 x 2-inch pan.

Filling:
3 medium bananas, thinly sliced
1/2 gallon vanilla ice cream, softened
1 can (8-oz) crushed pineapple, drained (use juice to dip bananas to prevent browning)

Arrange the sliced bananas over the cookie crumb crust. Spoon half of the ice cream over the bananas. Refrigerate remaining ice cream. Spoon half of the cooled chocolate sauce over the ice cream layer. Freeze until firm. Spoon remaining ice cream over the chocolate layer. Spoon the pineapple over the ice cream. Cover and freeze until firm.

TOPPING:
Frozen whipped topping, thawed
chopped pecans or peanuts, optional
maraschino cherries, optional

To serve, cut into squares and place on dessert plates. Drizzle remaining chocolate sauce over squares. Top with whipped topping, nuts, and cherries, if desired.

 Note: File Photo of a very similar recipe.

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