Frozen Banana-Split Dessert

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Prep 25 min
Total 4 hr 5 min
Ingredients 10
Servings 9

The classic ice cream treat gets a bit of a makeover in this make-ahead dessert. The results are refreshing!

By Betty Crocker Kitchens

Updated January 18, 2010

Ingredients

2/3

cup crushed chocolate graham crackers (8 squares)
2

tablespoons sugar
2

tablespoons butter or margarine, melted
1

box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2

cup sugar
2

cups milk
2

ripe bananas, mashed
1 3/4

cups frozen (thawed) whipped topping
1 1/4

cups fresh whole strawberries, cut into 1/2-inch pieces
1 1/4

cups 1/2-inch pieces fresh pineapple

Steps

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1

Spray 8-inch square pan with cooking spray. In small bowl, mix crushed crackers and 2 tablespoons sugar. Stir in melted butter until crumbly and well blended. Press mixture in bottom of pan. Freeze about 10 minutes or until set.
2

Meanwhile, in 2-quart saucepan, mix pudding mix, 1/2 cup sugar and the milk with wire whisk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Cool 10 minutes at room temperature. Refrigerate 30 minutes.
3

Stir bananas into pudding. Fold in 1 cup of the whipped topping. Spread over crust. Freeze at least 3 hours or overnight.
4

Cut into serving pieces; place on dessert plates. Top each piece with 2 teaspoons hot fudge topping, generous tablespoonful of remaining whipped topping, 2 tablespoons strawberries, 2 tablespoons pineapple. Serve immediately.

Serve each piece of dessert without toppings, and let your guests add their own hot fudge topping, strawberries, pineapple and whipped topping.
Instead of chocolate graham crackers, try making the crust with honey graham crackers.

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 6g 30% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 130mg; 5%
Potassium: 270mg; 8%
Total Carbohydrate: 51g; 17%
Dietary Fiber 2g 9% Sugars 40g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 35%; 35%
Calcium: 8%; 8%
Iron: 4%; 4%

Exchanges:

1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;