How To Turn A Classic Dessert Into A Frozen Work Of Art
baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Butterfinger candy bars, caramel sauce, Chiquita bananas, Clabber Girl, Cool Whip, crushed dole pineapple, dessert, domino sugar, eat, Eggland's Best eggs, food, frozen banana split squares, frozen dessert, Gold Medal flour, Hot Fudge, Johnsonville, kosher salt, Kraft, land o lakes butter, maraschino cherries, McCormick spices, Morton salt, recipe, Smucker's, strawberries, TruMoo milk, Wesson vegetable oil
Remember those hot summer days when we were kids, and our parents would treat us banana banaa split? Well, sweetheart, it’s time tot ake a walk down memory lane because this decadent dessert is totally going to take you back. Frozen banana split squares are the peanut butter to my jelly, the Ozzy to my Harriet, and the cheese to my crackers.
This one-pan dessert is absolutely delicious and perfect for serving on days when the mercury rises. It’s cool, sweet, and amazingly nostalgic. I enjoy serving this dessert during summer picnics. My sister, who has an August birthday, has requested I make her this dessert in place of a birthday cake. Who turns down birthday cake? People who have eaten frozen banana split squares, that’s who.
Recipe courtesy of Our Best Bites.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: I always set out extra Cool Whip in case anyone desires a double dose of the fluffy white stuff.
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