7 Layer Banana Split Pie

7 layers of deliciousness

Ingredients

• 1/2 cup semi-sweet chocolate chips

• 1 5oz can evaporated milk

• 1 cup powdered sugar

• 1/4 cup butter

• 1 pint vanilla ice cream or frozen yogurt

• 1/2 pint chocolate ice cream or frozen yogurt

• 1 9-inch prepared graham cracker pie crust

• 1 cup chopped pecans

• 1 8oz can crushed pineapple, drained

• 2 bananas sliced, and then cut into quarters

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 2 tbsp rainbow sprinkles

Directions

1. Combine the chocolate chips, evaporated milk, 1 cup powdered sugar, and butter in a small saucepan. Over medium-low heat, melt the ingredients together, stirring frequently. 

2. Once melted, reduce heat to low and cook, stirring constantly, until thickened just a bit, about 5 to 7 minutes. 

3. Remove from heat and set aside to cool completely. The chocolate sauce will continue to thicken some as it cools.

4. 1st layer: Scoop half of the pint of vanilla ice cream into a bowl and set it aside for a few minutes to soften. Spread over graham cracker crust. Cover & freeze until firm.

5. 2nd layer: Spread about 1/3 cup of the chocolate sauce over the vanilla ice cream; sprinkle with 1/2 cup of the chopped pecans. Cover & freeze until set.

6. Scoop the chocolate ice cream (you'll only use 1/2 of the pint) into a bowl and set it aside for a few minutes to soften. Spread the softened chocolate ice cream evenly over the pie. Cover & freeze until firm.

7. 4th layer: Spoon about 1/3 cup of the chocolate sauce over the chocolate ice cream; top with the pineapple. Cover & freeze until set.

8. 5th layer: Soften the remaining 1/2 pint of vanilla ice cream. Spread the softened ice cream evenly over the pie. Cover & freeze until firm.

9. 6th layer: Spread the remaining chocolate sauce over the vanilla ice cream layer. Top with the remaining 1/2 cup of chopped pecans and the chopped bananas. Place in freezer while you prepare whipped cream.

10. 7th layer: Beat the whipping cream until foamy. Gradually add the 1/4 cup powdered sugar, beating until soft peaks form. Spread the whipped cream over the pie and sprinkle with the rainbow sprinkles. Freeze.

adapted from The Kitchen is My Playground