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Chewin'the NewsSeptember 2001 |
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Birdie's Banana Split Dessert Click Here to go to a Printer Friendly Page
Assembly
Directions: For
each recipe, cover bottom of a 9x13 pan with 14 graham
cracker squares.
(Crush the rest of the squares for the
topping.) Slice
bananas crosswise and lay them in single layer over
crust. Slice
the ice cream in 3/4” slices and place over bananas.
Sprinkle ice cream with nuts and put pan in the
freezer. Melt
chocolate chips and butter/margarine in a saucepan
over medium heat.
Add powdered sugar and evaporated milk.
Cook until thick and smooth, stirring
constantly. Cool
in refrigerator or by setting the pan in cold water.
Pour chocolate syrup over ice cream and return
to freezer. Prepare whipping cream according to package directions and
spread over chilled chocolate layer.
Top with graham cracker crumbs.
Cover with plastic wrap and/or foil and place
pan into 2 gallon freezer bag.
Serving
Directions: Remove
from freezer 10 minutes before serving.
(It thaws quickly!)
Cut into squares and enjoy!
Comments:
This dessert takes awhile to make because of the three trips into the freezer. It’s best to do it way ahead of time and pull it out as the guests are finishing their main course. Yummy!
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30 Day GourmetP.O. Box 272
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