Splitting Seasons
Ingredients
2 cups Tropical Food’s Banana Split® Snack Mix, separated
1 tub Neapolitan ice cream
2 tbsp. butter
2 tbsp. flour
2 tbsp. peanut butter
2 tbsp. heavy cream
Preparation
1
Preheat oven to 350 degrees.
2
Reconstitute dried cherries and pineapples from Tropical Food’s Banana Split® by simmering until tender, puree.
3
Crush dried bananas and peanuts from Banana Split® and mix with butter and flour.
4
Push into cupcake mold and bake for 15 minutes.
5
Remove and cool completely.
6
Pack ice cream on top of cooled crust and place in freezer.
7
Melt caramel and chocolate pieces from Banana Split® into heavy cream and add peanut butter.
8
Cook and whisk until smooth.
9
Toast marshmallows from Banana Split® in oven for 7 minutes and fold into mix.
10
Top ice cream with caramel/chocolate mixture, cherries/pineapples puree, and sprinkle with marshmallows.
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About
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Splitting Seasons, was created by Rocky Jokbengboon and Kaitlyn Kuntz.
Yield:
4 servings
Added:
Thursday, April 11, 2013 - 8:27am
