Banana Split Supreme

desserts

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Servings: 12-15

Ingredients

3/4 cup butter or margarine, divided

2 cups confectioners’ sugar

1 cup evaporated milk

3/4 cup semisweet chocolate chips

24 cream-filled chocolate sandwich cookies, crushed.

3–4 medium firm bananas, cut into

1/2-inch slices

2 quarts vanilla ice cream, softened, divided

1 can (20 ounces) crushed pineapple, drained

1 jar (10 ounces) maraschino cherries, drained and halved

3/4 cup chopped pecans

Whipped topping, optional

In a saucepan, combine 1⁄2 cup of butter, sugar, milk and chocolate chips. Bring to boil over medium heat; boil and stir for 8 minutes. Remove from the heat and cool completely. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13-by-9-by-2 inch pan. Freeze for 15 minutes.
Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze for several hours or overnight. Remove from freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped topping if desired.