Banana Split Supreme Recipe

5 2 2
Banana Split Supreme Recipe
Banana Split Supreme Recipe photo by Taste of Home
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Banana Split Supreme Recipe

Read Reviews
5 2 2
Publisher Photo
This lovely and delightful dessert has the classic flavor of a banana split. It's a cool, creamy treat with no last-minute fuss since you just pull it from the freezer. It always solicits praise from our big family. -Marye Franzen, Gothenburg, Nebraska
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 2 cups confectioners' sugar
  • 1 cup evaporated milk
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup butter, divided
  • 24 Oreo cookies, crushed
  • 3 to 4 medium firm bananas, cut into 1/2-inch slices
  • 2 quarts vanilla ice cream, softened, divided
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 jar (10 ounces) maraschino cherries, drained and halved
  • 3/4 cup chopped pecans
  • Whipped topping, optional

Directions

In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.
Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13-in. x 9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight.
Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce. Yield: 12-15 servings.
Originally published as Banana Split Supreme in Taste of Home August/September 1999, p39

Nutritional Facts

1 piece: 540 calories, 29g fat (14g saturated fat), 61mg cholesterol, 284mg sodium, 71g carbohydrate (57g sugars, 2g fiber), 6g protein.

  • 2 cups confectioners' sugar
  • 1 cup evaporated milk
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup butter, divided
  • 24 Oreo cookies, crushed
  • 3 to 4 medium firm bananas, cut into 1/2-inch slices
  • 2 quarts vanilla ice cream, softened, divided
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 jar (10 ounces) maraschino cherries, drained and halved
  • 3/4 cup chopped pecans
  • Whipped topping, optional
  1. In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for 8 minutes. Remove from the heat and cool completely.
  2. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13-in. x 9-in. pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze overnight.
  3. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce. Yield: 12-15 servings.
Originally published as Banana Split Supreme in Taste of Home August/September 1999, p39

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Reviews forBanana Split Supreme

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MY REVIEW
bevsq55 User ID: 3403536 247718
Reviewed May. 1, 2016

"Can you use half n half instead of evaporated milk? This looks like something that would be great in the summer and easy enough to make ahead of time."

MY REVIEW
dilbert098 User ID: 3743376 20921
Reviewed Aug. 23, 2011

"delicious!!"

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