Banana Split Ice Cream Cake

Banana Split Ice Cream Cake

Springform pans were made for impressive frozen desserts like this one. While the name implies an everyday treat, this cake doesn't disappoint as a guest dessert. Make this cake at least a day in advance - the different layers each take some freezer time!

Preheat oven to 350°F. In small bowl, combine cookie crumbs and melted butter. Press evenly into bottom of 10 in. springform pan. Bake 10-11 minutes or until crust is just slightly darker. Cool completely.

Spoon softened chocolate ice cream into cooled crust; spread evenly. Pour chocolate syrup evenly over ice cream. Freeze at least 30 minutes or until ice cream is set on top. Spoon softened strawberry ice cream over chocolate; spread evenly. Slice bananas and arrange in a single layer. Freeze at least 30 minutes or until ice cream is set on top. Spoon softened vanilla ice cream over bananas, mounding in the center so all ice cream will fit. Freeze at least 4 hours or overnight.

To serve, use Tip 1M to make whipped icing "C" curls in the center of the cake and along the outer edge. Garnish with chopped peanuts, cherries and Rainbow Jimmies and serve. Freeze leftovers quickly.

Serves 16-20.

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