I’m always game for a compound dessert. You know the kind, where three or four things that independently could be a dessert come together to make one big dessert. It’s like watching the sweets in the kitchen form Voltron.
From a box sold in Columbiaville, Michigan.
Banana Split Dessert
(13 x 9″ pan)
Graham cracker crust in bottom of pan, bake (I use vanilla wafters). Slice 3 large bananas on crust.
Cool — slice 1/2 gal. Neapolitan ice cream or vanilla, then sprinkle 1 cup chopped nuts on top of ice cream. Freeze.
1 cup chocolate chips
1/2 cup oleo
2 cups powdered sugar
1 1/2 cup PET [evaporated] milk
Cook until quite thick. Add 1 tsp. vanilla and cool. Spread on ice cream. Freeze.
Spread 1 large container of Cool Whip or Dream Whip over chocolate mixture. Pour more crumbs and nuts over top. Cover and freeze.
Keeps three weeks. Serves 24.
Recipe from the kitchen of Opal Hite.