BANANA SPLIT ICE CREAM CAKE
This creation was inspired by my love of angel food cake with strawberries, and my fond memories of making hundreds of banana splits when I worked for Zarda Dairy back in the 70's. Sometimes I even serve it without the ice cream topping and add a couple of ripe bananas to the strawberry mix.
Provided by Karen Petree
Categories Cakes
Time 4h45m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine dry cake mix with entire can of crushed pineapple and nuts in a mixing bowl. Mix on medium speed for one minute.
- 3. Pour batter into a 9x13 cake pan (ungreased). Bake for 35 minutes, or until dark golden brown. Remove from oven and let cool completely.
- 4. Poke a generous number of holes in the cooled cake to the bottom of the pan (I used the handle of a wooden spoon).
- 5. For the strawberry layer, add the boiling water and jello mix in a blender and blend. Add the strawberries and puree. Pour this mixture over the top of the cake.
- 6. Put the cake in the freezer for 2 hours (you can skip this part if you're in a hurry and don't mind the strawberry mixing in with the next layer).
- 7. For the ice cream layer, add the vanilla, sweetened condensed milk, heavy whipping cream, and banana jello to the blender and blend for 15 seconds or so. Spread this mixture over the cake and return to the freezer.
- 8. Cut and serve frozen, or partially thawed (I prefer frozen). Top with whipped cream, chocolate syrup, and a cherry (if desired).
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