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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Cut down on hostess duties by preparing this frosty sensation ahead of time. The pretty dessert features strawberry ice cream as well as a layer of rich chocolate. My children request this for their birthday cakes, notes Shirley Buehler of Minnetonka, Minnesota. Ingredients:
1 can (12 ounces) evaporated milk |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup plus 6 tablespoons butter, divided |
2 cups confectioners' sugar |
1-1/2 cups graham cracker crumbs |
3 medium ripe bananas, cut into 1/4-inch slices |
2 quarts strawberry ice cream, softened |
2 cups chopped pecans |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. 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 confectioners' sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring frequently. Cool to room temperature.
2. Meanwhile, melt remaining butter; stir in cracker crumbs. Press into a greased 13-in. x 9-in. dish; freeze for 10 minutes. Top with bananas, ice cream and pecans. Spread cooled chocolate mixture over top. Freeze for 1 hour.
3. Spread with whipped topping. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 15-20 servings.
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