Betty demonstrates how to make a delicious Banana Split Dessert. This is a great dessert for ending the summer!
Banana Split Dessert
1 ½ cups graham cracker crumbs
2 tablespoons melted butter
4 bananas, peeled and sliced
½ gallon Neapolitan ice cream
½ cup pecans pieces
1 cup confectioner’s sugar
12-ounce can evaporated milk
6 ounces semi-sweet chocolate chips
1 teaspoon vanilla extract
8-ounce to 12-ounce carton Cool Whip (You may substitute whipped cream topping.)
¼ cup additional pecan pieces
3 stemmed maraschino cherries
Place graham cracker crumbs and melted butter in bottom of 13-inch by 9-inch by 2-inch baking dish. Use a fork to mix the crumbs and butter. Spread mixture evenly in bottom of dish. Place sliced bananas evenly over crumb layer. Slice ice cream into 3 one-inch slices and place over the banana layer. Sprinkle with ½ cup pecan pieces. Freeze until firm. While dessert is in the freezer, prepare chocolate sauce: Combine confectioner’s sugar, evaporated milk, and chocolate chips in a medium saucepan. Cook over low heat until thickened. Remove from heat. Stir in vanilla. Cool completely. Pour cooled chocolate sauce over ice cream layer. Spread Cool Whip over top. Sprinkle with ¼ to ½ cup pecan pieces. Garnish with stemmed maraschino cherries. Cover with plastic wrap and freeze until serving time. Remove from the freezer 15 minutes before serving. To serve, cut into squares of desired size and place on nice serving plate. Enjoy! –Betty ♥♥♥
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