The Pioneer Woman Tasty Kitchen
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BEYOND Addictive Banana Split Surprise. BEYOND!

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Level: Easy

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Description

Get out of town! An ice cream cake that is hands down better than any store bought cake? Even Dairy Queen’s? YES, my dear child, it is. (And I can say that, since we own a few DQs). You’re going to love me for this. You will. Yes, you will.

Ingredients

  • FOR THE FUDGE SAUCE:
  • 8 Tablespoons Butter
  • 1 cup Chocolate Chips
  • 2 cups Powdered Sugar
  • 1-½ cup Evaporated Milk
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE CRUST:
  • 11 Tablespoons Butter
  • 5 Tablespoons Sugar
  • 1-½ cup Graham Cracker Crumbs
  • _____
  • FOR ASSEMBLY:
  • 3 whole Bananas, Sliced
  • 1 cup Chopped Walnuts (optional)
  • ½ gallons Neapolitan Ice Cream, Which Is Chocolate, Strawberry, And Vanilla Ice Cream All Wrapped Up In One
  • 1 pint Cool Whip, Room Temperature
  • 1 cup Graham Cracker Crumbs
  • Sliced Strawberries, For Garnish

Preparation

Heat oven to 325 degrees and get ready for the best banana split dessert you’ve ever tasted. EVER.

To make the sauce, in a medium-sized saucepan, melt butter and the chocolate chips over medium heat, stirring until completely melted and smooth in texture. Add the powdered sugar and evaporated milk, stirring until mixture thickens, 10-15 minutes. Remove from heat and stir in vanilla.

Refrain from tasting or you’ll forever be licking the spoon. Allow to cool. This is your fudge sauce.

Meanwhile, prepare the crust. Melt the butter, then add sugar and graham cracker crumbs. Mix and press into a 9 x 13″ pan. Place in the oven for 8 minutes. Remove and cool.

Once the graham cracker crust has cooled, place sliced bananas evenly on top, followed by the chopped nuts if so desired. Remove ice cream by cutting the container away with a sharp knife or kitchen scissors. Laying the ice cream block on its side, slice the half gallon into four evenly sized sections. Now comes the fun (and cold) part: place those sections on top of the bananas and nuts, working it with your hands to mold it to fill in the 9 x 13 pan. There should be no spaces without ice cream.

Freeze until it’s firm. Once the chocolate fudge sauce is completely cooled, pour over the ice cream, then top with thawed Cool Whip. Sprinkle graham crackers on top, and place in the freezer to harden several hours or until you can stand it no more.

Garnish with sliced strawberries just before serving.

Before the kids come inside from playing, sneak a spoonful or two. Or twelve. Groan. And promise never, ever, ever to buy a store-bought ice cream cake again. Ever. Hmm … did I already say that?

2 Comments

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sundayrain on 4.8.2010

I’m glad you liked it! Perhaps allowing your portion to sit out a bit and get all soft and melty might bring the bananas to a temperature that you like better. Or, try omitting the bananas if you don’t like them frozen and slice them up fresh before each serving. Hmmmm….that does sound good.

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bostonamy on 4.5.2010

This was delicious! My family loved it. The only thing I didn’t like was that the bananas freeze, but it’s still very good.

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