Banana Split Tart Recipe 465

BANANA SPLIT TART

Steps:

• Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
• Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
• Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.

BANANA CREAM TART WITH SALTED CARAMEL

Steps:

• Place 1 large banana and lemon juice in food processor bowl fitted with metal blade. Cover; process until smooth. Add all remaining filling ingredients. Cover; process until smooth.
• Pour banana mixture into 2-quart heavy saucepan. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens. Remove from heat. Pour filling into bowl. Place plastic food wrap directly onto surface of filling. Refrigerate about 2 hours or until cool.
• Heat oven to 350°F.
• Combine all crust ingredients in bowl; mix well. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom. Bake 10-12 minutes or until lightly browned and set. Cool completely.
• Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form. Gently stir 1 1/2 cups whipped cream into cooled filling. Pour into prepared crust. Cover; refrigerate about 3 hours or until set.
• Garnish individual servings with remaining whipped cream and sliced bananas, if desired. Drizzle each serving with about 1 tablespoon warm caramel ice cream topping; sprinkle with sea salt, if desired.

TRADITIONAL BANANA SPLIT

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

BANANA SPLIT TART RECIPE - (4.6/5)

Steps:

• Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes. Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.

BANANA SPLIT DESSERT

Steps:

• In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
• In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
• Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
• Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
• Refrigerate for 2 hours or overnight.

BANANA SPLIT TART

Steps:

• Heat oven to 400°F.
• Remove crusts from foil plates. Place one crust on top of second crust. With rolling pin, roll out into 12-inch round. Roll in 1/2-inch of edge, forming border. Prick crust generously with fork. Place on baking sheet. Bake 15 min. Cool 15 min. or until completely cool.
• Beat pudding mix and milk in large bowl with whisk 2 min.; spread over crust. Arrange banana slices on top of pudding. Microwave jam on HIGH 20 sec.; spread over pudding and bananas. Top with strawberries.
• Drizzle top with melted chocolate. Refrigerate 10 min.

BANANA SPLIT TART

Steps:

• Preheat oven to 375°F. Remove pie crust from pouches; place 1 crust flat in center of ungreased large cookie sheet. If necessary, press out folds or creases. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
• Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20-25 minutes or until golden brown. Cool completely, about 30 minutes.
• Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Chill before serving. Cut into wedges. Store in refrigerator.

BANANA SPLIT BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA SPLIT TORTE

Steps:

• Combine one stick melted butter and graham cracker crumbs. Press into a 9 x 13 pan. Mix sugar, 2 sticks of butter, vanilla and both eggs. Beat at a low speed for 20 minutes. Pour into crust. Then cover this with slices of bananas, then drained pineapple, then strawberries. Cover with Cool Whip. Decorate with cherries and chopped nuts. Refrigerate.