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Banana Split Dessert Recipe

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Got a minute? Then you’ve got a fun, fast dessert with these dressed up, store-bought ice cream sandwiches from Ruthann Gregg of Prescott Valley, Arizona!

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Banana Split Dessert Recipe

Prep: 10 min. + freezing

Yield: 2 Servings

10 10

Ingredients

1 small banana, sliced
1/8 teaspoon lemon juice
2 Neapolitan ice cream sandwiches
1 cup whipped topping
1 tablespoon caramel ice cream topping
1 tablespoon chocolate ice cream topping
1 tablespoon chopped pecans

Directions

Gently toss banana with lemon juice; set aside. Line the bottom and sides of a 5-3/4-in. x 3-in. x 2-in. loaf pan with plastic wrap.
Layer one ice cream sandwich, half of the banana and 1/2 cup whipped topping in pan. Top with second ice cream sandwich, reversing direction of ice cream flavors.
Layer with remaining banana and whipped topping. Top with caramel and chocolate toppings; sprinkle with pecans. Cover and freeze for 4-6 hours or until firm.
Remove from the freezer 5 minutes before serving. Using plastic wrap, lift dessert out of pan. Discard plastic wrap; cut dessert in half. Yield: 2 servings.

Nutritional Facts 1 piece (prepared with reduced-fat whipped topping and fat-free ice cream toppings) equals 383 calories, 14 g fat (8 g saturated fat), 20 mg cholesterol, 202 mg sodium, 59 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Banana Split Dessert in Cooking for 2 Summer 2007, p25

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