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BANANA SPLIT DESSERT Iris Vander Hart

From Peoria School Circle Cook Book - 1979 (1979).

Source and licence

From Peoria School Circle Cook Book - 1979 (1979), printed page 218, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 1/2 c.
  2. flour 1/3 ce.
  3. brown sugar 1/2 c.
  4. oleo 1/2 c.
  5. nuts, chopped Blend and press into 9 x 13 inch pan.
  6. Bake 15 minutes at 350°.
  7. Cool and freeze.
  8. Cut 3 or 4 bananas lengthwise and layer on crust.
  9. Slice 1/2 gallon Neapolitan or strawberry ice cream in inch slices and place on bananas.
  10. Freeze until firm.
  11. Cook until thick, stirring constantly: 1/2 ce.
  12. oleo 1 1/2 c.
  13. evaporated milk 1 ce.
  14. chocolate chips 1 tsp.
  15. vanilla Cool and pour over ice cream.
  16. Freeze.
  17. Add Cool Whip when | ready to serve.
  18. Makes 24 servings.