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Splitting Seasons

RECIPE NAME
Splitting Seasons

CHEF
Johnson & Wales Sophomores Rocky Jokbengboon and Kaitlyn Kuntz

PREPARATION TIME
15 minutes

COOKING TIME
10 minutes

SERVINGS: 4

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

INSTRUCTIONS

Preheat oven to 350 degrees. Reconstitute dried cherries and pineapples from Tropical Food’s Banana Split® by simmering until tender, puree. Crush dried bananas and peanuts from Banana Split® and mix with butter and flour. Push into cupcake mold and bake for 15 minutes. Remove and cool completely. Pack ice cream on top of cooled crust and place in freezer. Melt caramel and chocolate pieces from Banana Split® into heavy cream and add peanut butter. Cook and whisk until smooth. Toast marshmallows from Banana Split® in oven for 7 minutes and fold into mix. Top ice cream with caramel/chocolate mixture, cherries/pineapples puree, and sprinkle with marshmallows.