Banana Split Ice Cream Torte

Banana Split Ice Cream Torte

Totally irresistible!





A crust of crushed sugar cones holds two frosty layers: chocolate ice cream studded with chopped banana and strawberry ice cream bejeweled with pineapple.

Ingredients



1 4 - 5 1/4 - ounce package rolled sugar ice-cream cones (12), broken

1/4 cup sugar

6 tablespoons butter, melted

1 14 - 16 - ounce carton chocolate ice cream

1 cup finely chopped banana

1 14 - 16 - ounce carton strawberry ice cream

1 8 - ounce can crushed pineapple (juice pack), well drained

Hot fudge-flavored ice cream topping, slightly warmed

Whipped cream

Chopped nuts

Whole maraschino cherries with stems







For crust: In a food processor, combine broken cones and sugar. Cover; process until fine crumbs. Add melted butter. Cover; process until combined. In a 9-inch springform pan, press crumb mixture evenly onto bottom and 1 1/2 inches up sides. Set aside.

For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Cover; freeze about 3 hours or until firm.

In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Cover; freeze for 4 to 24 hours.

To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.