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Banana Split Ice Cream Cake

Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. —Gladys M. Abee, McKee, Kentucky
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    12 servings

Ingredients

  • 12 ice cream sugar cones, finely crushed
  • 1/2 cup finely chopped walnuts
  • 6 tablespoons butter, melted
  • CAKE:
  • 1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
  • 2 medium ripe bananas, mashed
  • 1 teaspoon banana extract, optional
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1 cup chopped walnuts
  • 1 cup strawberry ice cream topping
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan.
  • In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.
  • Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.
Nutrition Facts
1 piece: 619 calories, 26g fat (11g saturated fat), 33mg cholesterol, 184mg sodium, 86g carbohydrate (54g sugars, 2g fiber), 10g protein.

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