Johnson & Wales Sophomores Rocky Jokbengboon and Kaitlyn Kuntz
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
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.