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Banana Split Freeze Recipe

Banana Split Freeze Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:15-20 servings


  • 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


  • 1. 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.
  • 2. 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.

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