Banana Split
Recipe from Parents

Bananas, ice cream, fruit toping, and fudge topping are layered into a frozen dessert that won't melt as fast as the classic version.

Banana Split

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  • 8   tablespoons 
    strawberry topping
  • 4   
    bananas, peeled and halved crosswise
  • 1 1/2  cups 
    strawberry ice cream, softened
  • 8   tablespoons 
    pineapple topping
  • 1 1/2  cups 
    vanilla ice cream, softened
  • 1/3  cup 
    chocolate-fudge topping
  • 1 1/2  cups 
    chocolate ice cream, softened
    Whipped cream
  • 1/4  cup 
    chopped walnuts
  • 8   
    maraschino cherries (drained and patted dry)
Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Cover and freeze for an hour.
Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.
When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.
Recipe adapted from Pops! Icy Treats for Everyone copyright © 2008 by Krystina Castella. Photographs copyright © 2008 by Emily Brooke Sandor. Reprinted with permission of Quirk Books;
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