Too cold for a sundae? Try a Banana Split Salad

Too cold outside to run and get ice cream? In Florida, it is never too cold for ice cream. But I am sure that when you are freezing your ass off, the last thing on your mind is a big ol' bowl of Rocky Road. So I present you an alternative, Banana Split Salad. I could literally shove my face in this bowl and lick it clean. And it's from Paula Deen so you know it has to be ridiculously yummy!

I just had a memory pop into my head — I remember in high school, me and my dear friend Patti (rest her soul) would sit on the couch and eat a pint of ice cream (a pint each), suking because our boyfriends didn't call (bastards, you know who you are). Countless times this happened. Remember those days of jerky boyfriends and fast metabolism?

Enough reminiscing, on to the recipe before you drool on the keyboard.

Banana Split Salad

(recipe from Paula Deen)

Serves 6-10

1 can sweetened condensed milk (14-ounce)

1 container frozen whipped topping (12-ounce) thawed

1 can cherry pie filling (21-ounce)

3 medium bananas sliced

1 can crushed pineapple (8-ounce) drained

1/2 cup chopped pecans (toasted)

1/2 cup shredded sweetened flaked coconut

1 cup sliced fresh strawberries

Garnish: chopped pecans, shredded coconut, sliced strawberries and a drizzle of chocolate syrup

In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients, and chill until ready to serve. Garnish with pecans, coconut, and strawberry, if desired


The Hungry Housewife

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