Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, divided

  2. 2 cups confectioners' sugar

  3. 1 cup evaporated milk

  4. 3/4 cup semisweet chocolate chips

  5. 24 cream-filled chocolate sandwich cookies, crushed

  6. 3 to 4 medium firm bananas, cut into 1/2-inch slices

  7. 2 quarts vanilla ice cream, softened, divided

  8. 1 can (20 ounces) crushed pineapple, drained

  9. 1 jar (10 ounces) maraschino cherries, drained and halved

  10. 3/4 cup chopped pecans Whipped topping

Instructions Jump to Ingredients ↑

  1. In a saucepan, combine 1/2 cup butter, sugar, milk and chocolate chips. 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; serve with whipped topping and chocolate sauce. Yield: 12-15 servings.


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