1 firm, large Banana, cut
in half lengthwise
1 scoop each: chocolate, strawberry and vanilla ice cream*
2 tablespoons bottled butterscotch topping
2 tablespoons chocolate-flavored syrup
1 tablespoon chopped pecans or walnuts
Whipped cream
1 maraschino cherry
Place banana halves in individual dessert dish. Arrange ice cream between
banana halves.
Drizzle butterscotch topping and chocolate syrup over ice cream. Sprinkle with nuts; top with whipped cream and cherry.
*If all 3 ice cream flavors are not available, 1 or 2 flavors of ice cream can be used. Variations:
Michigan's Cherry Banana Split: Omit butterscotch sauce. Prepare banana split as directed and drizzle with 2 tablespoons cherry preserves.
New Orleans Banana Split Foster: Omit butterscotch sauce and chocolate syrup. Heat 2 tablespoons packed brown sugar, 1 tablespoon margarine and 1/2 teaspoon rum or vanilla extract in skillet until melted. Add banana, cut side down; cook 1 to 2 minutes or until golden brown on bottom. Prepare banana split as directed and drizzle with rum sauce.
Snow Island Banana Split:
Omit chocolate syrup and nuts. Prepare banana split as directed and
sprinkle with 1/4 cup drained Crushed Pineapple and 2 tablespoons toasted flaked
coconut.
670 calories, 23g fat (12g sat.), 81mg cholesterol, 275mg sodium, 118g carbohydrate, 9g protein