Preheat oven to 350 degrees.
Reconstitute dried cherries and pineapples from Tropical Food’s Banana Split® by simmering until tender, puree.
Crush dried bananas and peanuts from Banana Split® and mix with butter and flour.
Push into cupcake mold and bake for 15 minutes. Remove and cool completely.
Pack ice cream on top of cooled crust and place in freezer.
Melt caramel and chocolate pieces from Banana Split® into heavy cream and add peanut butter. Cook and whisk until smooth.
Toast marshmallows from Banana Split® in oven for 7 minutes and fold into mix.
Top ice cream with caramel/chocolate mixture, cherries/pineapples puree, and sprinkle with marshmallows.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (383g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1170 (77%)|
|Amt Per Serving||% DV|
|Total Fat 130g||173 %|
|Saturated Fat 78.7g||393 %|
|Monounsaturated Fat 33.9g|
|Polyunsanturated Fat 9g|
|Cholesterol 370.3mg||114 %|
|Sodium 757.9mg||26 %|
|Potassium 631mg||17 %|
|Total Carbohydrate 56.9g||17 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 56.1g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1526
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