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Banana Split Trifles
Ingredients
-
2
- 3
cups tin roof sundae, chocolate chunk, or vanilla ice cream
-
4
soft-style oatmeal or chocolate chip cookies, about 3 inches in diameter, crumbled
-
2/3
cup hot fudge ice cream topping and/or strawberry preserves
-
1/2
cup whipped cream
-
2
small bananas, halved lengthwise and sliced into 1- to 2-inch pieces
Directions
1. In a medium mixing bowl use a wooden spoon to stir the ice cream to soften. In each of four glasses layer cookie crumbs, softened ice cream, hot fudge topping and/or preserves, layering ingredients to the top of the glasses.
2. Top each trifle with whipped cream, banana slices, and more hot fudge topping and cookie crumbs. Cover and freeze up to 1 hour. Makes 4 servings.
Nutrition Facts
(Banana Split Trifles)
- Servings Per Recipe 4,
- Calories 524,
- Protein (gm) 6,
- Carbohydrate (gm) 73,
- Fat, total (gm) 23,
- Cholesterol (mg) 48,
- Saturated fat (gm) 12,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 40,
- Vitamin A (IU) 680,
- Vitamin C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 161,
- Potassium (mg) 334,
- Calcium (DV %) 151,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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