Banana Split Ice Cream Cake Recipe serves 15
PREP TIME 20 Minutes
Chill Time 240 Minutes

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 430
Calories from Fat 190
Total Fat 21 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 350 mg
Total Carbs 52 g
Dietary Fiber 3 g
Sugars 22 g
Protein 8 g
Vitamin A 10 %
Vitamin C 6 %
Calcium 6 %
Iron 8 %

Banana Split Ice Cream Cake

INGREDIENTS

  • 1 cup peanuts, chopped
  • 1 package (9 oz.) chocolate wafer cookies, finely crushed
  • 1/2 cup Country Crock® Spread, melted
  • 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream
  • 2 packages (8 oz. ea.) Breyers™ Hot Fudge Ice Cream Sauce, room temperature
  • 6 medium bananas, halved lengthwise
  • Your Favorite Banana Split Toppings*

INSTRUCTIONS

  1. Reserve 2 tablespoons peanuts; set aside. Combine cookie crumbs with melted Spread in small bowl. Press into 13 x 9-inch glass or ceramic baking dish; set aside.
  2. Cut carton from Breyers® Natural Vanilla Ice Cream with scissors. Arrange Ice Cream on its side, then cut into 4 lengthwise slices.
  3. Arrange 2 Ice Cream slices in prepared dish, pressing to form an even layer. Combine Hot Fudge Ice Cream Sauce with remaining peanuts, then evenly spread on Ice Cream. Top with remaining 2 Ice Cream slices, pressing to form an even layer. Cover and freeze 4 hours or until ready to serve.
  4. Just before serving, top with bananas, sprinkle with reserved peanuts and top with Your Favorite Banana Split Toppings.
  • *Your Favorite Banana Split Toppings: Use additional Hot Fudge or Breyers™ Caramel Flavored Ice Cream Sauce, strawberries, pineapple, whipped cream or maraschino cherries.
  • Cost per recipe*: $17.28. Cost per serving*: $1.15. *Based on average retail prices at national supermarkets.

Advanced Recipe Search