Isaacs' Home Recipes Main Dessert Recipes Banana Split Freeze

Banana Split Freeze

1 can (12 ounces) evaporated milk
1 cup (6 ounces) semisweet chocolate chips
1/2 cup plus 6 Tbsp butter, divided
2 cups powdered sugar
1-1/2 cups graham cracker crumbs
3 medium ripe bananas, cut into 1/4" slices
2 quarts strawberry ice cream, softened
2 cups chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed

In a small saucepan, combine the milk, chocolate chips and 1/2 cup butter.
Cook and stir over medium heat until melted and smooth.
Stir in powdered sugar.
Bring to a boil.
Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring frequently.
Cool to room temperature.
Meanwhile, melt remaining butter; stir in cracker crumbs.
Press into a greased 13x9x2" baking pan; freeze for 10 minutes.
Top with bananas, ice cream and pecans. 
Spread cooled chocolate mixture over top.
Freeze for 1 hour.
Spread with whipped topping.
May be frozen for up to 2 months.
Remove from the freezer 15 minutes before serving.

Yield:  15-20 servings

(Quick Cooking - November/December 2004)