I’ve been playing around with this banana ice cream lately and making it a lot. I was craving a banana split parfait and thought, I could make it really healthy. Here’s the recipe.
a container of light coolwhip
1 can of crushed pineapple
1 box of Instant vanilla pudding
5 or 7 medium sized bananas.
Carmal Sauce, Chocolate syrup, Sprinkles, and maraschino cherries
1. For the pineapple filling mix togther the pudding (powder form) and can of crushed pineapples. If the
pineapples look like they have too much liquid you can drain some of it out. Fold in the coolwhip.
2. Freeze ripe bannas for up to an hour. Process them in a food processor until it resemebles an ice cream
3. Layer Ice cream and then cool whip mix. Top with chocolate or caramel until you get to the top. Garnish with
sprinkles and cherries.
It doesn’t beat a real banana split parfait, but it helps the waste line. You don’t even miss out on all the heavy cream that’s in regular ice cream. Try this, you’ll be surprised!
The cool whip mixture came from a cake topping. Ben likes to call it Cups. It’s so good even with out a cake, and that is why we just eat the pineapple and cool whip mix in a cup now.