Sheet Pan Banana Split
Ingredients
- 20 waffle cones, finely crushed
- ⅓ cup packed light brown sugar
- ½ tsp salt
- ¾ cup butter, melted
- 1 (48-oz) container chocolate ice cream
- 1 (48-oz) container strawberry ice cream
- 1 (8-oz) carton frozen whipped topping, thawed
- ½ cup chopped walnuts
- 2 bananas, sliced
- Rainbow sprinkles
- Maraschino cherries
Instructions
- Preheat oven to 300°F. Line the bottom of a sheet pan with parchment paper.
- Stir crushed cones, sugar, and salt in a large bowl. Add butter and stir until the mixture resembles wet sand. Press mixture into the bottom and up the sides of prepared pan.
- Bake 18 to 20 minutes, or until fragrant. Cool completely and freeze the entire pan for at least 1 hour.
- Allow the chocolate ice cream to soften at room temperature. Spread softened ice cream into an even layer over crust. Freeze for at least 1 hour.
- Allow the strawberry ice cream to soften at room temperature. Spread softened ice cream into an even layer over chocolate ice cream layer. Freeze for at least 3 hours or overnight.
- When ready to serve, spread whipped topping over ice cream in an even layer. Top with walnuts, bananas, sprinkles, and cherries. Slice and serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
893
|
893
|
| Fat (g) | 52 | 52 |
| Sat. Fat (g) | 31 | 31 |
| Protein (g) | 14 | 14 |
| Carb (g) | 98 | 98 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 284 | 284 |
| T. Sugs (g) | 76 | 76 |
| A. Sugs (g) | 55 | 55 |
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