Banana Split

Bananas, ice cream, fruit toping, and fudge topping are layered into a frozen dessert that won't melt as fast as the classic version.

Banana Split
Servings: 8


  • 8 tablespoons strawberry topping
  • 4 bananas, peeled and halved crosswise
  • 1 1/2 cups strawberry ice cream, softened
  • 8 tablespoons pineapple topping
  • 1 1/2 cups vanilla ice cream, softened
  • 1/3 cup chocolate-fudge topping
  • 1 1/2 cups chocolate ice cream, softened
  • Whipped cream
  • 1/4 cup chopped walnuts
  • 8 maraschino cherries (drained and patted dry)

Make It

1. Divide strawberry topping among eight 6-ounce plastic or paper cups. Insert a wooden stick into each banana half; place one in each cup, stick side up. Cover and freeze for an hour.

2. Divide strawberry ice cream among cups, spooning it in around bananas; repeat with pineapple topping. Freeze for 15 minutes. Spoon vanilla ice cream, fudge topping, and chocolate ice cream into cups until full. Place a square of aluminum foil with a slit in the center over each cup. Freeze overnight or until firm.

3. When ready to eat, peel off the cups. Top each pop with whipped cream, walnuts, and a cherry.

4. Recipe adapted from Pops! Icy Treats for Everyone copyright © 2008 by Krystina Castella. Photographs copyright © 2008 by Emily Brooke Sandor. Reprinted with permission of Quirk Books;