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Banana Split Dessert

Featured in the Honolulu Star Bulletin on September 12, 2007.

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Ingredients:

Banana Split Dessert

  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 3/4 cup butter
  • 1 cup chopped nuts
  • 1/2 gallon ice cream
  • 1 can (1 pound 4 ounces) crushed pineapple, chilled and well drained
  • 2 to 3 bananas, thinly sliced
  • 1/2 cup chocolate syrup
  • 1 container (8 ounces) frozen whipped topping, thawed
  • Chopped nuts for garnish

Directions:

  1. Preheat oven to 350°F.
  2. Mix flour and sugar.
  3. Cut butter into flour mixture; add nuts.
  4. Press evenly into a 13 x 9 x 2-inch pan.
  5. Bake for 20 to 25 minutes, or until golden brown; cool, then place in freezer until cold.
  6. Slice ice cream into 1/2-inch thick slices and place on cold crust.
  7. Spread crushed pineapple over ice cream layer.
  8. Layer bananas over pineapple.
  9. Drizzle with chocolate syrup.
  10. Top with whipped topping and nuts.
  11. Freeze until ready to serve.

Makes 20 servings.

Note: To make serving easier, allow dessert to sit at room temperature five minutes before cutting.

Approximate Nutrient Analysis per serving (not including optional nuts):
350 calories,22 g fat, 12 g saturated fat, 55 mg cholesterol, 100 mg sodium, 38 g carbohydrate, 2 g fiber, 26 g sugar, 5 g protein

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