Banana Split Torte

Course : Desserts
Serves: 14
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6 ounces english toffee -- heath or skor bars
1 cup vanilla wafer or shortbread cookie crumbs
1 jar chocolate fudge sauce -- (10 oz.)
1 jar strawberry ice cream topping -- (10 oz.)
2 tablespoons butter or margarine -- melted (2 to 3)
1 pint chocolate ice cream or frozen yogurt
1 pint vanilla ice cream or frozen yogurt
1 pint strawberry ice cream or frozen yogurt
2 small bananas -- sliced
1 cup sliced fresh strawberries

Preparation / Directions:

In food processor with the metal blade or in a small bowl, mix cookie crumbs and butter or margarine. Press into bottom of a 9 " x 3" spring form pan.

Slightly thaw ice cream or yogurt. Cover the bottom with scoops of alternating flavors. Drizzle heavily with fudge and strawberry sauce. Scatter banana and strawberry slices over and in between sauce and ice cream.

Repeat with remaining ice cream, sauce, and fruit. Crush toffee coarsely with rolling pin and sprinkle over top. Cover with foil and freeze until firm.

Before serving, bring to room temperature until soft enough to cut, about 30 to 40 minutes. Remove sides of spring form and cut into wedges.

Prep Time: 15 minutes Freeze Time: Overnight Makes: 14 servings Prep Notes: Torte may be frozen for up to 2 weeks.


Nutritional Information:

1484 Calories (kcal); 65g Total Fat; (35% calories from fat); 17g Protein; 247g Carbohydrate; 68mg Cholesterol; 1288mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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