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BANANA SPLIT ICE CREAM CAKE

Active Time : 3 Hour 20 Minutes
Total Time : 3 Hour 20 Minutes
Serves : 12
INGREDIENTS
  • 1-1/2 about 12 cookies cups crushed plain shortbread cookies
  • 2 tablespoons butter, melted
  • 2 large bananas, sliced
  • 1/2 cup fresh chopped pineapple
  • 1-1/2 quarts vanilla ice cream
  • 3 tablespoons nut topping for ice cream
  • 2 cups Reddi-wip® Original Dairy Whipped Topping
  • 1/4 cup semisweet chocolate morsels
  • 6 each fresh strawberries, hulled, halved
  • caramel sauce, optional
DIRECTIONS

Line a 9-inch round cake pan with plastic wrap, leaving at least 1-inch of overhang on all sides. Stir together cookie crumbs and melted butter in small bowl until blended. Pour cookie mixture into cake pan and press evenly over the bottom of the pan. Freeze 10 minutes or until firm.

Place half the banana slices and half the pineapple in an even layer on bottom crust. Scoop ice cream evenly over fruit. Top with nut topping and remaining bananas and pineapple. Freeze until firm, about 3 hours.

Meanwhile, microwave Reddi-wip in medium microwave-safe bowl on HIGH 1 minute. Stir in morsels until melted and combined. Lift pie from pan, remove plastic wrap and place on serving plate. Cut into 12 slices; top each slice with a strawberry half and warm fudge sauce. Drizzle with caramel and top with additional Reddi-wip, if desired.