Banana Split Layered Shot Recipes

BANANA SPLIT JELLO SHOTS

Steps:

• Pour water in saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).
• Stir in the sweetened condensed milk. Remove from heat, and add the vodka and liqueurs, stirring to fully incorporate.
• Pour into prepared molds (should be sprayed with cooking spray to help not stick).
• Chill for hours. Remove from molds.
• Pour chocolate shell (about 1/2 tsp for each one) over the shots and put into freezer for 20 seconds to set up. Top with whipped cream and cherries.

BANANA SPLIT SHOOTERS

Steps:

• In a blender, combine all of the above ingredients except the chocolate frosting.
• Dip the rim of the shot glass into the chocolate frosting to coat it. You can also add sprinkles if you want.
• Pour the banana split shake into each shot glass. Garnish with a banana slice and straw! Enjoy.

NO-BAKE BANANA SPLIT LASAGNA

Steps:

• Grease a 9x13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.
• In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust.
• Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts.
• Refrigerate at least 4 hours or up to overnight.
• Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.

BANANA PUDDING SHOTS

Steps:

• In 2-quart saucepan, stir pudding mix and half-and-half. Cook over medium heat, stirring constantly, until thickened. Stir in vanilla. Remove from heat; pour into medium bowl. Cover; refrigerate about 1 hour or until chilled.
• Spoon pudding into 1-gallon resealable food-storage plastic bag; seal bag. Spoon whipped topping into 1-quart resealable food-storage plastic bag; seal bag. Cut 1/8-inch opening diagonally across bottom corner of each bag.
• In bottom of each of 24 (2-oz) shot glasses, place 1 cookie. In each glass, pipe about 2 teaspoons pudding over cookie. Top with 1 banana slice. Pipe about 2 teaspoons whipped topping over banana. Repeat layers. Sprinkle with crushed cookies. Serve immediately or refrigerate up to 30 minutes.

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

BANANA SPLIT TRIFLE

Steps:

• Whisk milk and pudding together in a large bowl for 2 minutes. Stir in pineapple. Fold in whipped topping.
• Place 1/3 of the pound cake cubes in a trifle bowl or other large glass bowl. Pour 1/3 of the pudding mixture on top. Line the side of the bowl with sliced strawberries. Place remaining strawberries over the pudding.
• Cover strawberries with 1/3 of the pound cake cubes. Pour 1/3 of the pudding mixture on top. Line the bowl with banana slices this time. Place remaining bananas over the pudding. Cover bananas with remaining pound cake cubes. Spread remaining pudding on top.
• Drizzle chocolate syrup all over the pudding, going in different directions. Sprinkle walnuts over chocolate. Make lengthwise cuts into the large strawberry, keeping the stem end intact. Fan out slices and place on top of the trifle. Serve immediately or refrigerate until ready to serve.

BANANA SPLIT DESSERT

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE

Steps:

• Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
• Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
• Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)

BANANA SPLIT SHOT

Steps:

• Layer in a shot glass in the order above.
• Top with Whipped Cream.

BANANA SPLIT

Steps:

• In a medium bowl, whip cream and vanilla-bean seeds with a hand mixer until soft peaks form.
• Place 2 banana halves in each of four dishes. Top with 1 scoop each of coffee, chocolate, and hazelnut ice creams. Drizzle with chocolate syrup and caramel sauce. Top with whipped vanilla cream, wet walnuts, and cherries; serve.

BANANA SPLIT (LAYERED SHOT)

Steps:

• Layer ingredients in the order listed.
• Layering is achieved by slowly pouring the liquid over the back of a spoon so that it sits on top of the next ingredient.
• There is more information and video how-to links in the beverage forum in this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=177381.

BANANA SPLIT-BROWNIE "PIZZA"

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 12-inch round pizza pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread evenly on the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Allow to cool completely, about 30 minutes.
• Meanwhile, beat pudding mix and cream cheese in a bowl until smooth. Gradually add cold milk and mix until smooth and creamy. Fold in 1/3 of the whipped topping, then spread pudding mixture over the cooled crust. Top evenly with remaining whipped topping.
• Decorate with sliced bananas, strawberries, and pineapple tidbits. Drizzle chocolate sauce over top, then sprinkle with peanuts. If serving immediately, cut into 12 slices and top each with a cherry. Or, refrigerate until ready to serve.