Frozen Banana-Split Dessert

Health score
4%
Frozen Banana-Split Dessert
245 min.
9
240kcal

Suggestions


Indulge in a delightful treat that brings the classic flavors of a banana split into a frozen dessert that’s perfect for any occasion! Our Frozen Banana-Split Dessert is not only a feast for the eyes but also a deliciously satisfying way to cool down on a warm day. With layers of creamy vanilla pudding, fresh fruits, and a crunchy chocolate graham cracker crust, this dessert is sure to impress your family and friends.

Imagine the sweet aroma of ripe bananas and juicy strawberries mingling with the rich, velvety texture of whipped topping. Each bite offers a harmonious blend of flavors and textures that will transport you back to your childhood ice cream parlor visits. Plus, it’s incredibly easy to make! With just a few simple steps, you can create a stunning dessert that looks as good as it tastes.

This recipe serves nine, making it ideal for gatherings, parties, or simply a special treat for yourself. The combination of fresh fruits and the luscious pudding filling makes it a guilt-free indulgence, with each serving clocking in at just 240 calories. So why wait? Dive into this Frozen Banana-Split Dessert and treat yourself to a slice of frozen bliss that everyone will love!

Ingredients

  • 0.7 cup graham crackers crushed (8 squares)
  • tablespoons sugar 
  • tablespoons butter melted
  • box vanilla pudding instant (4-serving size) (not )
  • 0.5 cup sugar 
  • cups milk 
  •  banana ripe mashed
  • 1.8 cups cool whip frozen thawed
  • 1.3 cups strawberries fresh whole cut into 1/2-inch pieces
  • 1.3 cups pineapple fresh

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk

Directions

  1. Spray 8-inch square pan with cooking spray. In small bowl, mix crushed crackers and 2 tablespoons sugar. Stir in melted butter until crumbly and well blended. Press mixture in bottom of pan. Freeze about 10 minutes or until set.
  2. Meanwhile, in 2-quart saucepan, mix pudding mix, 1/2 cup sugar and the milk with wire whisk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Cool 10 minutes at room temperature. Refrigerate 30 minutes.
  3. Stir bananas into pudding. Fold in 1 cup of the whipped topping.
  4. Spread over crust. Freeze at least 3 hours or overnight.
  5. Cut into serving pieces; place on dessert plates. Top each piece with 2 teaspoons hot fudge topping, generous tablespoonful of remaining whipped topping, 2 tablespoons strawberries, 2 tablespoons pineapple.
  6. Serve immediately.

Nutrition Facts

Calories240kcal
Protein5.29%
Fat21.38%
Carbs73.33%

Properties

Glycemic Index
45.07
Glycemic Load
19.1
Inflammation Score
-4
Nutrition Score
7.0065217691919%

Flavonoids

Cyanidin
0.34mg
Petunidin
0.02mg
Delphinidin
0.06mg
Pelargonidin
4.97mg
Peonidin
0.01mg
Catechin
2.22mg
Epigallocatechin
0.16mg
Epicatechin
0.09mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.02mg
Naringenin
0.05mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
0.27mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:239.57kcal
11.98%
Fat:5.9g
9.07%
Saturated Fat:2.09g
13.09%
Carbohydrates:45.5g
15.17%
Net Carbohydrates:43.75g
15.91%
Sugar:35.12g
39.02%
Cholesterol:8.84mg
2.95%
Sodium:172.94mg
7.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.29g
6.57%
Vitamin C:25mg
30.31%
Manganese:0.36mg
18.2%
Vitamin B2:0.22mg
12.77%
Calcium:96.8mg
9.68%
Vitamin B6:0.19mg
9.46%
Phosphorus:91.48mg
9.15%
Vitamin B12:0.51µg
8.53%
Potassium:262.05mg
7.49%
Fiber:1.75g
7.01%
Vitamin B1:0.1mg
6.57%
Magnesium:24.13mg
6.03%
Vitamin A:257.12IU
5.14%
Folate:19.75µg
4.94%
Vitamin D:0.6µg
3.98%
Vitamin B5:0.37mg
3.66%
Vitamin B3:0.73mg
3.64%
Zinc:0.5mg
3.3%
Copper:0.06mg
3.19%
Selenium:2.01µg
2.87%
Iron:0.51mg
2.84%
Vitamin E:0.23mg
1.5%