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Banana Split Dessert

 Banana Split Dessert
Here's a mouthwatering make-ahead dessert that looks scrumptious...and tastes as good as it looks!—Mrs. Elmer Thorsheim, Radcliffe, Iowa
25 ServingsPrep: 30 min. + freezing


  • 3-1/2 cups graham cracker crumbs
  • 2/3 cup butter, melted
  • 4 to 5 medium banana
  • 1/2 gallon Neapolitan ice cream (block carton)
  • 1 cup chopped walnuts
  • 1 cup (6 ounces) chocolate chips
  • 1/2 cup butter
  • 2 cups confectioners' sugar
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 pint heavy whipping cream


  • In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup;
  • press remaining crumbs into a 15-in. x 10-in. x 1-in. pan. Slice
  • bananas widthwise and layer over crust. Cut ice cream widthwise into
  • eighths; place over bananas. Spread edges of ice cream slices to
  • cover banana and form a smooth layer. Sprinkle with nuts. Cover and
  • freeze until firm.
  • In a large saucepan, melt chocolate chips and butter; stir until
  • smooth. Add sugar and milk. Cook, stirring constantly, over medium
  • heat until slightly thickened and smooth. Remove from the heat; add
  • vanilla. Cool. Pour ice cream over filling; freeze until firm.
  • In a large bowl, whip cream until stiff peaks form; spread over

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Banana Split Dessert (continued)

Directions (continued)

  • chocolate layer; top with reserved crumbs. Store in freezer (will
  • keep for several weeks). Remove from freezer about 10 minutes before
  • serving. Yield: 25 servings.
Nutritional Facts: 1 serving (1 piece) equals 406 calories, 26 g fat (14 g saturated fat), 66 mg cholesterol, 204 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.