BANANA SPLIT ICE CREAM CAKE

  

April 19, 2017

BANANA SPLIT ICE CREAM CAKE 5 0 5 0

A make-ahead frozen banana split ice cream cake with vanilla ice cream, pineapple, nuts and homemade chocolate sauce

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 12

Ingredients

1-1/2 cups crushed plain shortbread cookies (about 12 cookies)

2 tablespoons butter, melted

2 large bananas, sliced

1/2 cup fresh chopped pineapple

1-1/2 quarts vanilla ice cream

3 tablespoons nut topping for ice cream

2 cups Reddi-wip® Original Dairy Whipped Topping

1/4 cup semisweet chocolate morsels

6 each fresh strawberries, hulled, halved

caramel sauce, optional

Directions

1Line a 9-inch round cake pan with plastic wrap, leaving at least 1-inch of overhang on all sides. Stir together cookie crumbs and melted butter in small bowl until blended. Pour cookie mixture into cake pan and press evenly over the bottom of the pan. Freeze 10 minutes or until firm.

2Place half the banana slices and half the pineapple in an even layer on bottom crust. Scoop ice cream evenly over fruit. Top with nut topping and remaining bananas and pineapple. Freeze until firm, about 3 hours.

3Meanwhile, microwave Reddi-wip in medium microwave-safe bowl on HIGH 1 minute. Stir in morsels until melted and combined. Lift pie from pan, remove plastic wrap and place on serving plate. Cut into 12 slices; top each slice with a strawberry half and warm fudge sauce. Drizzle with caramel and top with additional Reddi-wip, if desired.

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