Banana Split Ice Cream Torte
A crust of crushed sugar cones holds two frosty layers: chocolate ice cream studded with chopped banana and strawberry ice cream bejeweled with pineapple.
Ingredients
Directions
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For crust: In a food processor, combine broken cones and sugar; process until fine crumbs form. Add melted butter; process until combined. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of a 9-inch spring-form pan. Set aside.
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For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Freeze, covered, about 3 hours or until firm.
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In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Freeze, covered, for 4 to 24 hours.
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To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.