Banana Split Ice Cream Cake

• 12 ice cream sugar cones, finely crushed
• 1/2 cup finely chopped walnuts
• 6 tablespoons butter, melted
• 1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
• 2 medium ripe bananas, mashed
• 1 teaspoon banana extract, optional
• 1 jar (16 ounces) hot fudge ice cream topping
• 1 cup chopped walnuts
• 1 cup strawberry ice cream topping
• 1 carton (8 ounces) frozen whipped topping, thawed

1. In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan.
2. In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.
3. Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.

cream sugar cones, walnuts, butter, lowfat vanilla, bananas, banana, walnuts, strawberry ice cream topping, frozen whipped topping

Taken from www.tasteofhome.com/recipes/banana-split-ice-cream-cake/ (may not work)