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Frozen Banana Split Dessert
frozen banana split dessert
2/3 cup (150 mL) crushed chocolate graham crackers (about 8 squares)
2 tbsp (30 mL) sugar
2 tbsp (30 mL) butter or margarine, melted
1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2 cup (125 mL) sugar
2 cups (500 mL) milk
2 ripe bananas, mashed
1 3/4 cups (425 mL) frozen (thawed) whipped topping
6 tbsp (90 mL) hot fudge topping
1 1/4 cups (300 mL) fresh whole strawberries, cut into 1/2-inch (1.25 cm) pieces
1 1/4 cups (300 mL) 1/2-inch (1.25 cm) pieces fresh pineapple
Spray 8-inch square pan with cooking spray. In small bowl, mix crushed crackers and 2 tablespoons sugar. Stir in melted butter until crumbly and well blended. Press mixture in bottom of pan. Freeze about 10 minutes or until set.
Meanwhile, in 2-quart saucepan, mix pudding mix, 1/2 cup sugar and the milk with wire whisk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Cool 10 minutes at room temperature. Refrigerate 30 minutes.
Stir bananas into pudding. Fold in 1 cup of the whipped topping. Spread over crust. Freeze at least 3 hours or overnight.
Cut into serving pieces; place on dessert plates. Top each piece with 2 teaspoons hot fudge topping, generous tablespoonful of remaining whipped topping, 2 tablespoons strawberries, 2 tablespoons pineapple. Serve immediately.
: Serve each piece of dessert without toppings, and let your guests add their own hot fudge topping, strawberries, pineapple and whipped topping.
: Instead of chocolate graham crackers, try making the crust with honey graham crackers.
No nutrition information available for this recipe
© 2020 ®/TM General Mills All Rights Reserved
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