Ingredients: 2 cups graham cracker crumbs,1/2 cup unsalted butter, melted plus 1/4 cup,5 -s medium bananas, sliced into 1/2 inch rounds,1 1/2 quarts strawberry ice cream, softened,1 cup chopped walnuts,1 cup chocolate chips,1 cup confectioner’s sugar,1 cup evaporated milk,1 teaspoon vanilla extract,8 ounce container whipped topping
Instructions:
- In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/4 cup of the mixture then press the remainder into the bottom of a 9 x 13 pan.
- Place the bananas in a single layer over the crust.
- Spread the softened ice cream on top and smooth.
- Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 2 hours.
- In a medium saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth.
- Add the confectioner's sugar and evaporated milk. Cook, stirring constantly over medium heat until slightly thickened and smooth, about 8 minutes.
- Remove the pan from the heat and stir in vanilla. Cool the mixture about 30 minutes stirring occasionally.
- Pour the mixture over the ice cream and freeze until firm, about 1 hour.
- Spread the whipped topping over the chocolate layer and sprinkle with reserved crumbs. Freeze for at least 4 hours or overnight.
- Remove from freezer 20 minutes before serving.
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