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Banana split cake recipe (1982)

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Banana split cake recipe-october-1982

Banana split cake recipe

Ingredients

1 pint vanilla ice cream
3⁄4 cup walnuts
1/2 cup graham cracker crumbs
1 Tablespoon butter/margarine
1 Tablespoon sugar
1/2 cup cocoa
1 cup heavy cream/whipping cream
1 teaspoon vanilla extract
4 medium bananas
1 pint chocolate ice cream
1 pint strawberry ice cream
6 Maraschino cherries (for garnish)

Directions

1) Place vanilla ice cream in refrigerator about 40 minutes to soften slightly. Meanwhile, finely chop 1/2 cup walnuts (reserve remaining 1/4 cup walnuts for garnish). In 9×3 springform pan, mix chopped walnuts, graham-cracker crumbs, 3 tablespoons butter or margarine, and 2 tablespoons sugar. With fingers, press mixture onto bottom of pan. Evenly spread vanilla ice cream on top of crust; freeze until firm, about 45 minutes.

2) While waiting for vanilla ice cream to harden, prepare fudge sauce: In 2-quart saucepan over medium heat, cook cocoa, 3/4 cup sugar, 1/2 cup heavy cream, and 4 tablespoons butter or margarine {1/2 stick), stirring constantly, until mixture is smooth and boils. Remove saucepan from heat; stir in vanilla extract. Cool fudge sauce to room temperature.

3) Split 3 bananas lengthwise in half. Remove springform pan from freezer. Pour fudge sauce over vanilla ice cream; top with split bananas. Return cake to freezer; freeze 1 hour or until fudge sauce is firm. Place chocolate ice cream in refrigerator to soften slightly.

4) Spread chocolate ice cream over fudge and bananas. Return cake to freezer; freeze about 20 minutes to harden slightly. Place strawberry ice cream in medium-sized bowl; let stand at room temperature, stirring occasionally, until of smooth spreading consistency but not melted. Spread strawberry ice cream over chocolate ice cream. Cover cake; return to freezer and freeze until firm, about 3 hours.

To serve: With fingers, break reserved 1/4 cup walnuts into small pieces. In small bowl with mixer at medium speed, beat remaining 1/2 cup heavy cream until soft peaks form. Cut remaining banana diagonally into slices. Run knife or metal spatula dipped in hot water around edges of spring-form pan to loosen ice cream. Remove side of pan. Spread top of cake with whip cream. Arrange banana slices, maraschino cherries and nut meats on top.

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Makes 16 servings. 295 calories per serving.

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