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How To make Best: Banana Split Ice Cream Cake
4 c Strawberry ice cream
1/3 c Chocolate sauce, chilled
4 c Vanilla ice cream
14 oz Canned pineapple
4 c Chocolate ice cream
1/2 c Whipping cream
1 tb Icing sugar
1 Banana, sliced
StrAWBERRY SAUCE:
1 1/4 c Frozen strawberries
3 tb Granulated sugar
1/2 ts Orange rind, grated
1 tb Orange juice, or water
1 ts Cornstarch
CHOCOLATE SAUCE:
1 c Granulated sugar
3/4 c Whipping cream, or
-evaporated milk 1/2 c Unsweetened cocoa powder
1 ts Vanilla
pn Salt Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
How To make Best: Banana Split Ice Cream Cake's Videos
Banana Split Ice Cream Cake
ORIGINALLY AIRED AUGUST 2018
It's your favorite ice cream parlor treat, in cake form.
Becky Low shares how to put together this sweet ice cream treat.
Find the full recipe here:
Banana Split ice cream homemade recipe
Banana Split ice cream homemade recipe
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AUDIO/VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
50mm lens
35mm lens
Led lighting
Microphone usb
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ItalianCakes USA: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
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Easy BANANA SPLIT CAKE - Cool - Delicious - Fun! No-Bake Dessert
Looking for a cool and delicious sweet treat to take to your next gathering? Try this easy, creamy, no-bake Banana Split Cake. It's sure to be a party favorite!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Banana Split Cake Ingredients:
14 oz. Box Graham Crackers (crushed)
2 Sticks Butter (divided)
Non-Stick Cooking Spray
8 oz. Block Cream Cheese (softened)
2 Cups Confectioners’ Sugar
2 Large Bananas (sliced)
1 14 oz. Can Crushed Pineapple (drained)
1 Cup Strawberries (sliced)
12 oz. Tub Cool Whip Whipped Topping
Toppings:
Maraschino Cherries (drained & pat dry)
Chopped Peanuts
Chocolate Syrup
Caramel Syrup
#bananasplitcake #summerdessert #iceboxcake
Banana Split Cake | No bake
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Banana Split Cake - Refreshing, cold and creamy dessert with layers of cookie-coconut crust, cream cheese-vanilla pudding filling, pineapple, bananas, whipped cream, walnuts, chocolate syrup and cherries on top...And the best part...it is incredibly delicious and no bake!
Ingredients:
3 oz (86 g) vanilla pudding powder
6 tbsp sugar
1/2 cup + 1/3 cup (200 ml) cold milk
2 1/2 cups (600 ml) cold milk
4.5 oz (130 g) butter, room temperature
10.5 oz (300 g) cream cheese
6 oz (170 g) powdered sugar
1 (20 oz / 565 g) can crushed pineapple, drained well
14.5 oz (410 g) digestive biscuits OR graham crackers
2.5 oz (75 g) unsweetened shredded coconut
4 us fl oz (120 ml) pineapple juice
2-3 bananas, sliced
13.5 us fl oz (400 ml) heavy cream
maraschino cherries
40-50g chopped walnuts
chocolate syrup
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Mix pudding powder with sugar and cold milk (200 ml).
Bring the milk (600 ml) to a boil. Add pudding mixture, stirring constantly.
Cook for about 2 minutes until it thickens.
Immediately pour the pudding into a bowl and cover with plastic foil. Press foil directly onto the pudding. Leave it to cool.
Beat the butter until creamy.
Add cooled pudding and continue beating until mixture is blended. Set aside 4 tbsp.
Beat cream cheese and powdered sugar together. Add pudding mixture and mix well to combine.
Stir in pineapple.
Place the digestive biscuits into the bowl of a food processor and process until crumbs form.
In a bowl, mix together biscuits and coconut.
Add pineapple juice and pudding (those 4 tbsp that we set aside).
Combine everything.
Press the biscuit mixture into the bottom of a pan using the back of a spoon.
Add a layer of sliced bananas.
Spread the filling evenly over the bananas.
Whip up heavy cream and spread it on top.
Decorate with maraschino cherries, walnuts and chocolate syrup.
Refrigerate for at least 4 hours.
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How to make a classic banana split
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The BEST Banana Split by hedy goldsmith
Pastry Chef Hedy Goldsmith demonstrates how to make a sexy banana split with buttered popcorn ice cream, chocolate chipotle ice cream, coconut curry ice cream, magic shell bananas, and a couple other surprises.