Banana splits scream summer. This is another quick and easy recipe. For a crowd it is easier to make this pie than to have a banana split bar. It is much less mess and the addition of the graham cracker crust gives it another texture banana splits don't usually have.
Step 1: Pour chocolate sauce (I used hot fudge) in the bottom of a graham cracker crust and freeze.
Step 2: Slice bananas and sprinkle with lemon juice so they don't turn brown. Add bananas over chocolate sauce.
Step 3: Top with pineapple sauce and maple walnuts.
Step 4: Add ice cream. I used a 5 quart container of chocvanstraw (neopolitan) ice cream. I allowed the ice cream to get a bit soft, took it out of the container and sliced it off. It was just the right size to cover the toppings.
Step 5: Top with whipped topping and freeze.
Step 6: When you are ready to serve, allow it to sit at room temperature for about 10 minutes. Slice and serve. You can add more chocolate sauce, walnuts, and maraschino cherries if you'd like. Caramel sauce would also be delicious.
This recipe idea came from the July/August 2008 Simple and Delicious magazine.
2 comments:
Oh wow, what a great idea! That looks fantastically delicious!!
Wow, I would love to have a slice of this now. One of the most fantastic pies I have ever seen!
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