Smart Choice Chocolate Banana Split Dessert Food

CHOCOLATE-BANANA SPLIT DESSERT

Steps:

• Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat cream cheese, sugar and 2 Tbsp. milk in medium bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
• Top with cherries, nuts and syrup just before serving.

SMART-CHOICE CHOCOLATE-BANANA SPLIT DESSERT

Steps:

• Mix cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Beat Neufchatel, sugar and 2 Tbsp. milk in medium bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and remaining milk with whisk 2 min.; spread over bananas. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
• Top with cherries, nuts and syrup just before serving.

CHOCOLATE-BANANA SPLIT DESSERT

Steps:

• Beat milk and pudding mix with whisk 2 min.; spoon 1/2 evenly into 4 dessert dishes.
• Top with bananas and remaining pudding.
• Refrigerate 15 min. Top with COOL WHIP and nuts.

CHOCOLATE-BANANA SPLIT DESSERT

Steps:

• Mix cookie crumbs and butter; press onto bottom of 13 x 9 dish. Refrigerate until ready to use.
• Beat cream cheese, sugar and 2 T milk in medium bowl with whisk until well blended. Stir in 1 cup whipped topping; spread over crust. Top with bananas.
• Beat pudding mixed and 3 1/4 cup milk with whisk, 2 minute spread over bananas. Let stand 5 minutes or until thickened; cover with remaining whipped toppings. Refrigerate 4 hours. Top with cherries, nuts and syrup just before serving.

SMART-CHOICE CHOCOLATE-BANANA CANOES

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Refrigerate at least 5 min.
• Cut washed unpeeled bananas in half lengthwise, cutting all the way through each banana but being careful to not cut all the way through the bottom peel. Place 1 banana, with peel, in each of 4 dessert dishes to resemble a canoe. Spoon 1/2 cup pudding down center of each banana.
• Top with the COOL WHIP, chopped chocolate and cookies. Serve with a spoon for the "paddle."

BANANA SPLIT DESSERT

Steps:

• Sprinkle graham crackers over the bottom of a 11x15 tupperware or rubbermaid pan. Reserve 1/4 cup crumbs.
• Slice bananas and arrange over crumbs.
• Slice ice cream into half inch slices and place over bananas.
• Sprinkle walnuts over ice cream and put container in freezer.
• Melt chocolate chips and butter; stir in powdered sugar and milk until smooth.
• Cool mixture until thickened, about 8 minutes; add in vanilla.
• Cool to room temperature and pour over ice cream.
• Freeze.
• Whip cream and spread over chocolate. Sprinkle with reserved graham cracker crumbs.
• Store in freezer.

BANANA CHOCOLATE CHIP DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
• In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.
• Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.

BANANA SPLIT FREEZE DESSERT

Steps:

• To make the chocolate sauce: in a saucepan, combine 1/2 cup butter, powdered sugar, evaporated milk and chocolate chips, bring to a boil over medium heat; boil and stir for about 8 minutes, remove from heat and cool completely; set aside.
• Meanwhile, melt the remaining 1/4 cup butter; toss with the crushed cookie crumbs.
• Press into a greased 13x9-inch glass freezer-safe baking pan, freeze for 15 minutes.
• Remove from freezer, and arrange banana slices over the crust.
• Carefully spread 1 quart ice cream over the bananas.
• Top with 1 cup of chocolate sauce (that was made earlier on top of the stove).
• Place back in freezer for another 1 hour, and refrigerate remaining sauce.
• After 1 hour, remove from freezer, and top with remaining ice cream.
• Then top the ice cream with the crushed pineapple, cherries and peanuts.
• Freeze for 5-6 hours or overnight.
• Remove from freezer for 10 minutes before serving.
• Serve with the remaining chocolate sauce (heat the sauce for a couple of minutes in the microwave, or 10 minutes on top of stove before serving).
• Top with whipping cream.
• Absolutely fantastic!

BANANA SPLIT DESSERT

Steps:

• In saucepan, mix 1/2 cup butter, sugar, milk, and chocolate chips.
• Bring to a boil, on med heat, boil and stir for 8 minutes.
• Cool completely.
• While this is cooling, melt remaining butter; toss with cookie crumbs and press in greased 13x9 pan.
• Freeze for 15 minutes.
• Arrange banana slices on crust, spread with the vanilla ice cream.
• Spread 1 cup chocolate sauce on top.
• Freeze for 1 hour.
• Put remaining chocolate sauce in frige.
• After freezing for the hour, spread the strawberry ice cream on dessert, top with pineapple.
• Warm the chocolate sauce.
• Cut into squares and top with whipped cream, cherries, nuts and chocolate sauce.

BANANA SPLIT DESSERT

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

BANANA SPLIT DESSERT

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; 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. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , 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.