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Banana Split Dessert for 2

 Banana Split Dessert for 2
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!
2 ServingsPrep: 10 min. + freezing


  • 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


  • 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,

2 of 2

Banana Split Dessert for 2 (continued)

Nutritional Facts: 59 g carbohydrate, 2 g fiber, 4 g protein.