Strawberry Banana Split Recipes

Steps:

• Spoon yogurt into small serving bowl and top with cookie wedges, banana slices and strawberries. Drizzle with chocolate syrup.

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

Steps:

• Blend almond milk, banana, strawberries, ice cubes, protein powder, vanilla extract, honey, ground flax seeds, ground chia seeds, and cinnamon in a blender until smooth.

Steps:

• Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.
• In a large bowl, combine cake mix, sour cream and eggs.
• Stir by hand until well blended.
• Reserve 1 1/2 cups batter.
• Fill baking cups 1/2 full with remaining batter.
• Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.
• Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.
• Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.
• Cool 3 to 5 minutes, then remove from pan.
• When cooled completely, store up to a week covered in the refrigerator.
• High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes.
• Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13in x 9in x 2in dish. Chill for 1 hour.
• In a mixing bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over the crust; chill for 30 more minutes.
• Layer with bananas, then ineapple, then strawberries.
• Carefully spread on Cool Whip and sprinkle with nuts. Chill until ready to serve.

Steps:

• Combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. Blend until smooth.
• Divide shake between 2 large (or 4 smaller) glasses. Squirt a generous amount of coconut whipped cream on top. Garnish with additional chocolate syrup and a cherry (if using). Serve immediately.

Steps:

• Mix fruit and sugar until well blended. Let stand 10 minutes.
• Bring water and pectin to boil in saucepan; boil 1 minute, stirring constantly. Add to fruit mixture; stir 3 minutes.
• Pour into clean jars or plastic containers. Cover with tight fitting lids. Let stand at room temperature until set. (This could take up to 24 hours). Store in freezer, or if jam will be used in 3 weeks, store in refrigerator.
• TIPS: Add 1/3 cup chocolate liqueur to jam mixture before pouring into jars.
• SERVING SUGGESTIONS: Warm jam, then use as a toppng for hot waffles, ice cream sundaes, or banana splits.
• For a quick and easy milk shake, add a spoonful jam to vanilla ice cream in a blender container. Add milk, then blend until thickened and smooth.

Steps:

• Place strawberries and sugar in a small saucepan over medium heat; cook until sugar dissolves and strawberries are soft, about 5 minutes. Transfer to a blender, puree until smooth.