Recipe for cooking Banana Split Alaskas

Desserts to Go with Coffee and Tea :: Frozen Desserts

Banana Split Alaskas

2 cake doughnuts, cut in half horizontally
1 banana, sliced
2 c. strawberry ice cream, divided
2 Tbsp. plus 2 tsp. chocolate syrup
1/4 c. finely chopped pecans
4 egg whites
1/2 tsp. cream of tartar
1/2 c. sugar
1 tsp. vanilla extract or flavoring
1/4 c. coconut, toasted

Place doughnuts, cut side up, on an ovenproof wooden board. Cover each half with banana slices. Spoon 1/2 c. ice cream over bananas, making an indentation in center of the ice cream. Fill each indentation with 2 tsp. chocolate syrup and 1 Tbsp. pecans. Then place in freezer.

Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 min.. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.); add vanilla extract or flavoring. Remove doughnut halves from freezer, and quickly spread meringue over entire surface, making sure edges are sealed. Swirl meringue to make peaks. Sprinkle sides with coconut; cover and freeze until firm.

Remove from freezer and bake, uncovered, at 450 degrees F for 2 to 3 mins. or until meringue is lightly browned. Serve immediately.

Makes approximately 4 servings.