YUM YUM, not the healthiest but certainly worth the splurge! This was a great dessert I had at Easter at my Mamma's!
Printer Friendly Recipe
Ingredients:
3-1/2 cups graham cracker crumbs
2/3 cup butter, melted
4 to 5 medium banana
1/2 gallon Neapolitan ice cream (block carton)
1 cup chopped walnuts
1 cup (6 ounces) chocolate chips
1/2 cup butter
2 cups Powdered Sugar
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
1 pint heavy whipping cream
Directions: In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15-in. x 10-in. x 1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into eighths; 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. Add sugar and milk. Cook, stirring constantly, over medium heat until slightly thickened and smooth. Remove from the heat; add vanilla. Cool. Pour ice cream over filling; 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. Yield: 25 serving)
Printer Friendly Recipe
Ingredients:
3-1/2 cups graham cracker crumbs
2/3 cup butter, melted
4 to 5 medium banana
1/2 gallon Neapolitan ice cream (block carton)
1 cup chopped walnuts
1 cup (6 ounces) chocolate chips
1/2 cup butter
2 cups Powdered Sugar
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
1 pint heavy whipping cream
Directions: In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15-in. x 10-in. x 1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into eighths; 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. Add sugar and milk. Cook, stirring constantly, over medium heat until slightly thickened and smooth. Remove from the heat; add vanilla. Cool. Pour ice cream over filling; 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. Yield: 25 serving)
