• Cooking Time: 10 minutes
  • Servings: 4
  • Preparation Time: 15 minutes


On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Splitting Seasons, was created by 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.

Categories: Cupcakes 
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