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Banana Split Ice Cream Cake Recipe

Banana Split Ice Cream Cake Recipe

Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. —Gladys M. Abee, McKee, Kentucky
TOTAL TIME: Prep: 30 min. + freezing YIELD:12 servings

Ingredients

  • 12 ice cream sugar cones, finely crushed
  • 1/2 cup finely chopped walnuts
  • 6 tablespoons butter, melted
  • CAKE:
  • 1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
  • 2 medium ripe bananas, mashed
  • 1 teaspoon banana extract, optional
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1 cup chopped walnuts
  • 1 cup strawberry ice cream topping
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • 1. In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan.
  • 2. In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.
  • 3. Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping. Yield: 12 servings.

Nutritional Facts

1 slice equals 619 calories, 26 g fat (11 g saturated fat), 33 mg cholesterol, 184 mg sodium, 86 g carbohydrate, 2 g fiber, 10 g protein.