Frozen Banana Split Pie Recipes

FROZEN 7-LAYER BANANA SPLIT PIE

Steps:

• Combine the chocolate chips, evaporated milk, 1 cup powdered sugar, and butter in a small saucepan. Over medium-low heat, melt the ingredients together, stirring frequently.
• Once melted, reduce heat to low and cook, stirring constantly, until thickened just a bit, about 5 to 7 minutes.
• Remove from heat and set aside to cool completely. The chocolate sauce will continue to thicken some as it cools.
• Scoop half of the pint of vanilla ice cream into a bowl and set it aside for a few minutes to soften (but don't let it completely melt!).
• Spread the softened ice cream evenly over the bottom of the graham cracker pie crust.
• Cover and freeze until firm.
• Spread about 1/3 cup of the chocolate sauce over the vanilla ice cream; sprinkle with 1/2 cup of the chopped pecans.
• Cover and freeze until set.
• Scoop the chocolate ice cream (you'll only use 1/2 of the pint) into a bowl and set it aside for a few minutes to soften.
• Spread the softened chocolate ice cream evenly over the pie.
• Cover and freeze until firm.
• Spoon about 1/3 cup of the chocolate sauce over the chocolate ice cream; top with the pineapple.
• Cover and freeze until set.
• Soften the remaining 1/2 pint of vanilla ice cream. Spread the softened ice cream evenly over the pie.
• Cover and freeze until firm.
• Spread the remaining chocolate sauce over the vanilla ice cream layer.
• Top with the remaining 1/2 cup of chopped pecans and the chopped bananas.
• Place in freezer while you prepare whipped cream for the 7th layer - it doesn't need to freeze until firm before adding the 7th layer.
• Beat the whipping cream until foamy. Gradually add the 1/4 cup powdered sugar, beating until soft peaks form.
• Spread the whipped cream over the pie and sprinkle with the rainbow sprinkles.
• Freeze. (Note - At this point, I freeze the pie uncovered for a bit until the whipped cream begins to become firm. Then, I wrap it loosely with plastic wrap and return the pie to the freezer to freeze completely.)
• When it's time to serve, let the pie stand at room temperature for about 5 minutes to soften before slicing and serving.
• While this pie is not difficult to make, preparing it does span a pretty good length of time given all the layers and freezing time between assembling each one. I have been known to spread the assembly of this pie over two (or even three!) days ... which then makes it a really easy dessert to prepare if you're short on time, because you can make it in little 5 to 8 minute snippets.
• The homemade chocolate sauce is super yummy and rich, so I do recommend taking the time to make your own. However, I'm sure a jar of chocolate sauce would work just fine, too. Same goes for the whipped cream ... if you don't feel like whipping your own, I'm sure a tub of non-dairy whipped topping would work great.
• Cutting the banana slices into quarters is important. The bananas freeze very firmly. If you place the bananas in the pie in whole slices, it's really difficult to get your fork through the big slices when eating the pie.
• We love our Frozen Banana Split Pie really soft ... like almost on the verge of melting all over into a sloppy puddle. So, we also have an alternate softening method for our slices. We cut and plate our slices as soon as the pie is removed from the freezer, and then place them in the refrigerator for about 15 minutes. This method creates the perfect texture for us. If you find the pie texture not to your liking after the 5 minutes at room temperature, give our alternate refrigerator method a try.

FROZEN BANANA SPLIT PIE

Steps:

• Place scoops of chocolate and strawberry yogurt alternately in crust.
• Freeze 3 hrs. or until firm.
• Top with banana slices, ice cream toppings and COOL WHIP just before serving.

BANANA SPLIT PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups onto the bottom of crust. Top with strawberries and banana slices. Add half the whipped topping to the remaining pudding mixture; stir gently until well blended. Spread over fruit. Spread remaining whipped topping over pie to within 1 in. of edge of crust. Drizzle with chocolate syrup. Top with remaining strawberries and the pecans. Cover and refrigerate 3 hours or until set.