Banana Split Ice Cream Cake
Minutes Prep time: 20
Minutes Total time: 200
Servings: 12
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 200
Servings: 12
Difficulty: Intermediate
1-1/2 cups crushed plain shortbread cookies (about 12 cookies)
2 tablespoons butter, melted
2 large bananas, sliced
1/2 cup fresh chopped pineapple
1-1/2 quarts vanilla ice cream
3 tablespoons nut topping for ice cream
2 cups Reddi-wip® Original Dairy Whipped Topping
1/4 cup semisweet chocolate chips
6 each fresh strawberries, hulled, halved
caramel sauce, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 95 mg | 9% |
Carbohydrate | 38 g | 13% |
Cholesterol | 39 mg | 13% |
Total Fat | 18 g | 27% |
Iron | 1 mg | 5% |
Calories | 322 kcal | 16% |
Sodium | 133 mg | 6% |
Protein | 4 g | 8% |
Saturated Fat | 9 g | 44% |
Sugars | 25 g | 2% |
Vitamin C | 8 mg | 13% |
Line a 9-inch round cake pan with plastic wrap, leaving at least 1-inch of overhang on all sides. Stir together cookie crumbs and melted butter in small bowl until blended. Pour cookie mixture into cake pan and press evenly over the bottom of the pan. Freeze 10 minutes or until firm.
Place half the banana slices and half the pineapple in an even layer on bottom crust. Scoop ice cream evenly over fruit. Top with nut topping and remaining bananas and pineapple. Freeze until firm, about 3 hours.
Meanwhile, microwave Reddi-wip in medium microwave-safe bowl on HIGH 1 minute. Stir in morsels until melted and combined. Lift pie from pan, remove plastic wrap and place on serving plate. Cut into 12 slices; top each slice with a strawberry half and warm fudge sauce. Drizzle with caramel and top with additional Reddi-wip, if desired.
Banana Split Ice Cream Cake