With Memorial Day Weekend being the unofficial start of summer, you will want to build this recipe into your weekend plans. It is a bit of a process, but absolutely worth it.
Banana Split Supreme
3/4 cup butter, divided
2 cups confectioner's sugar
1 cup evaporated milk
3/4 cup semisweet chocolate chips
24 cream-filled chocolate sandwich cookies, crushed
3 medium firm bananas, cut in 1/2" slices
2 quarts vanilla ice cream, softened and divided
1 can crushed pineapple (20 oz,), drained
1 jar maraschino cherries (10 oz.), drained and halved
whipped topping, optional
In a saucepan, combine 1/2 cup of butter, sugar, milk, and chocolate chips. Bring to a boil over medium heat; boil and stir for 8 minutes. Remove from the heat and cool completely. Meanwhile, melt the remaining butter, toss with cookie crumbs. Press into a greased 13 x 9 inch pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple and cherries. Cover and freeze for several hours or overnight. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped topping if desired.