Follow Cookwork on Twitter
Follow Cookwork on Facebook

Banana Split Dessert



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


3 cups graham cracker crumbs
2/3 cup butter, melted
6 tbsp. sugar
3 large bananas
1/2 gal. Neapolitan ice cream
1 cup chopped walnuts
1 cup semi-sweet chocolate pieces
1/2 cup butter
2 cups powdered sugar, sifted
12 oz. evaporated milk, canned
1 tsp. vanilla
2 cups whipping cream


  1. 1
    In a medium bowl combine the graham cracker crumbs, butter, and sugar. Remove 1/2 cup of mixture; set aside. Press remaining crumb mixture over the bottom of 15"x10"x1" baking pan to form crust.
  2. 2
    Cut bananas crosswise into 1/2" slices; arrange in a layer over the crust. Slice ice cream into 9 slices; arrange on top of banana slices. Sprinkle chopped walnuts over top; freeze until the ice cream is firm.
  3. 3
    In a heavy saucepan combine chocolate pieces and 1/2 cup butter. Cook and stir over low heat until melted. Stir in powdered sugar and evaporated milk; cook until mixture is thick and smooth, stirring constantly. Remove from heat; stir in vanilla. Let stand at room temperature until cool. Pour the cooled chocolate mixture over the frozen mixture; freeze until chocolate layer is firm.
  4. 4
    In a medium bowl, whip cream until stiff peaks form; spread evenly over chocolate layer. Sprinkle with reserved crumbs. Cover and freeze. Before serving, let stand at room temperature about 15 minutes.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading