Banana Split Cookie Trifles Recipe

Banana Split Cookie Trifles Recipe photo by Taste of Home

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Layered with chocolate chip cookies, ice cream, sliced bananas and sundae toppings, this sweet and speedy trifle has it all.—Marci Carl, Northern, Cambria, Pennsylvania

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Banana Split Cookie Trifles Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

4 soft chocolate chip cookies, crumbled
2 cups chocolate chip ice cream, softened
2 small bananas, halved lengthwise and cut into 1-inch pieces
1/2 cup whipped cream
2/3 cup hot fudge ice cream topping

Directions

Place 1 tablespoon cookie crumbs in each of four dessert dishes. Layer with half of the ice cream, bananas, whipped cream, fudge topping and remaining cookies. Repeat layers. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving equals 493 calories, 22 g fat (11 g saturated fat), 45 mg cholesterol, 143 mg sodium, 68 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Banana Split Cookie Trifles in Country Woman August/September 2010, p42

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.