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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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Here's a mouthwatering make-ahead dessert that looks scrumptious...and tastes as good as it looks!Mrs. Elmer Thorsheim, Radcliffe, Iowa 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 confectioners' sugar |
1 can (12 ounces) evaporated milk |
1 teaspoon vanilla extract |
1 pint heavy whipping cream |
Directions:
1. 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.
2. 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.
3. 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 servings.
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