Banana Split Freeze Dessert Recipes

Steps:

• In a small saucepan, combine the milk, chocolate chips and 1/2 cup butter. Cook and stir over medium heat until melted and smooth. Stir in confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring frequently. Cool to room temperature., Meanwhile, melt remaining butter; stir in cracker crumbs. Press into a greased 13-in. x 9-in. dish; freeze for 10 minutes. Top with bananas, ice cream and pecans. Spread cooled chocolate mixture over top. Freeze for 1 hour. , Spread with whipped topping. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

Steps:

• 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.

Steps:

• Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm. , Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts. , Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries.

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

Steps:

• Prepare an 11" x 15" pan or a 13" x 9" pan.
• Reserve 1 cup cracker crumbs.
• Cover the bottom of the pan with the remaining 1-1/2 cups graham cracker crumbs Slice the bananas crosswise, and layer evenly over the crumbs in the pan.
• Slice the ice cream into 1/2-inch thick slices, and place over the bananas.
• Sprinkle with nuts; freeze until very firm.
• In a small saucepan, melt the chocolate chips and the 1/2 cup butter.
• Add in the powdered sugar and evaporated milk; cook this mixture, until combined and just heated (do not boil).
• Cool slightly; pour over the ice cream/bananas in the pan.
• Return to freezer, and freeze until very firm.
• Remove from the freezer, spread with thawed Cool Whip topping.
• Sprinkle with more cracker crumbs over top.
• Store in the freezer.

Steps:

• To make the chocolate sauce: in a saucepan, combine 1/2 cup butter, powdered sugar, evaporated milk and chocolate chips, bring to a boil over medium heat; boil and stir for about 8 minutes, remove from heat and cool completely; set aside.
• Meanwhile, melt the remaining 1/4 cup butter; toss with the crushed cookie crumbs.
• Press into a greased 13x9-inch glass freezer-safe baking pan, freeze for 15 minutes.
• Remove from freezer, and arrange banana slices over the crust.
• Carefully spread 1 quart ice cream over the bananas.
• Top with 1 cup of chocolate sauce (that was made earlier on top of the stove).
• Place back in freezer for another 1 hour, and refrigerate remaining sauce.
• After 1 hour, remove from freezer, and top with remaining ice cream.
• Then top the ice cream with the crushed pineapple, cherries and peanuts.
• Freeze for 5-6 hours or overnight.
• Remove from freezer for 10 minutes before serving.
• Serve with the remaining chocolate sauce (heat the sauce for a couple of minutes in the microwave, or 10 minutes on top of stove before serving).
• Top with whipping cream.
• Absolutely fantastic!