Banana Split Ice Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âEvery time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. âGladys M. Abee, McKee, Kentucky Ingredients:
12 ice cream sugar cones, finely crushed |
1/2 cup finely chopped walnuts |
6 tablespoons butter, melted |
cake: |
1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided |
2 medium ripe bananas, mashed |
1 teaspoon banana extract, optional |
1 jar (16 ounces) hot fudge ice cream topping |
1 cup chopped walnuts |
1 cup strawberry ice cream topping |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan.
2. In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.
3. Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping. Yield: 12 servings.
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