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Banana Split Freeze

 Banana Split Freeze
Cut down on hostess duties by preparing this frosty sensation ahead of time. The pretty dessert features strawberry ice cream as well as a layer of rich chocolate. "My children request this for their birthday cakes," notes Shirley Buehler of Minnetonka, Minnesota.
15-20 ServingsPrep/Total Time: 30 min.


  • 1 can (12 ounces) evaporated milk
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup plus 6 tablespoons butter, divided
  • 2 cups confectioners' sugar
  • 1-1/2 cups graham cracker crumbs
  • 3 medium ripe bananas, cut into 1/4-inch slices
  • 2 quarts strawberry ice cream, softened
  • 2 cups chopped pecans
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a small saucepan, combine the milk, chocolate chips and 1/2 cup
  • butter. Cook and stir over medium heat until melted and smooth. Stir
  • in confectioners' sugar. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 12-15 minutes or until thickened, stirring
  • frequently. Cool to room temperature.
  • Meanwhile, melt remaining butter; stir in cracker crumbs. Press into
  • a greased 13-in. x 9-in. dish; freeze for 10 minutes. Top with
  • bananas, ice cream and pecans. Spread cooled chocolate mixture over
  • top. Freeze for 1 hour.
  • Spread with whipped topping. May be frozen for up to 2 months. Remove
  • from the freezer 15 minutes before serving. Yield: 15-20 servings.