Frozen Banana-Split Dessert

 

2/3

cup crushed chocolate graham crackers (8 squares)

2

tablespoons sugar

2

tablespoons butter or margarine, melted

1

box (4-serving size) vanilla pudding and pie filling mix (not instant)

1/2

cup sugar

2

cups milk

2

ripe bananas, mashed

1 3/4

cups frozen (thawed) whipped topping

1 1/4

cups fresh whole strawberries, cut into 1/2-inch pieces

1 1/4

cups 1/2-inch pieces fresh pineapple

• 1 Spray 8-inch square pan with cooking spray. In small bowl, mix crushed crackers and 2 tablespoons sugar. Stir in melted butter until crumbly and well blended. Press mixture in bottom of pan. Freeze about 10 minutes or until set.
• 2 Meanwhile, in 2-quart saucepan, mix pudding mix, 1/2 cup sugar and the milk with wire whisk. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Cool 10 minutes at room temperature. Refrigerate 30 minutes.
• 3 Stir bananas into pudding. Fold in 1 cup of the whipped topping. Spread over crust. Freeze at least 3 hours or overnight.
• 4 Cut into serving pieces; place on dessert plates. Top each piece with 2 teaspoons hot fudge topping, generous tablespoonful of remaining whipped topping, 2 tablespoons strawberries, 2 tablespoons pineapple. Serve immediately.