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Frozen Banana Split Dessert

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  • Prep 25 min
  • Total 6 hr 5 min
  • Servings 9
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Created Oct 25, 2013
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Ingredients

  • 2/3 cup (150 mL) crushed chocolate graham crackers (about 8 squares)
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) butter or margarine, melted
  • 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
  • 1/2 cup (125 mL) sugar
  • 2 cups (500 mL) milk
  • 2 ripe bananas, mashed
  • 1 3/4 cups (425 mL) frozen (thawed) whipped topping
  • 6 tbsp (90 mL) hot fudge topping
  • 1 1/4 cups (300 mL) fresh whole strawberries, cut into 1/2-inch (1.25 cm) pieces
  • 1 1/4 cups (300 mL) 1/2-inch (1.25 cm) pieces fresh pineapple

Steps

  •  
    1
    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.
  •  
    2
    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.
  •  
    3
    Stir bananas into pudding. Fold in 1 cup of the whipped topping. Spread over crust. Freeze at least 3 hours or overnight.
  •  
    4
    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.

Expert Tips

  • Tip 1
    Serving Idea: Serve each piece of dessert without toppings, and let your guests add their own hot fudge topping, strawberries, pineapple and whipped topping.
  • Tip 2
    Substitution : Instead of chocolate graham crackers, try making the crust with honey graham crackers.

Nutrition Information

No nutrition information available for this recipe
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