Banana Split Trifles
Hot fudge topping, cookies, and strawberry preserves make these ice cream sundaes a real treat.
Ingredients
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2 to 3 cups tin roof sundae, chocolate chunk, or vanilla ice cream
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4 soft-style oatmeal or chocolate chip cookies, about 3 inches in diameter, crumbled
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2/3 cup hot fudge ice cream topping and/or strawberry preserves
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1/2 cup whipped cream
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2 small bananas, halved lengthwise and sliced into 1- to 2-inch pieces
Directions
1.
In a medium mixing bowl use a wooden spoon to stir the ice cream to soften. In each of four glasses layer cookie crumbs, softened ice cream, hot fudge topping and/or preserves, layering ingredients to the top of the glasses.
2.
Top each trifle with whipped cream, banana slices, and more hot fudge topping and cookie crumbs. Cover and freeze up to 1 hour. Makes 4 servings.
Nutrition information
Calories 524, Total Fat 23 g, Saturated Fat 12 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 48 mg, Sodium 161 mg, Carbohydrate 73 g, Total Sugar 40 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 15%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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