Banana Splits for 100
50 (approx. 17 lbs.) bananas
2 cups orange juice
3 1/4 gallons ice cream
3 1/4 qt. ice cream sauce
1/2 gallon whipped topping
2 cups (8 oz.) chopped peanuts or walnuts
28 oz. maraschino cherries
Peel and slice bananas lengthwise into quarters and place on a sheet pan
(18 by 26 inches). Pour juice over bananas; cover tightly with plastic wrap;
refrigerate until ready to serve. Place 1/2 cup (2 scoops) ice cream in soup bowl.
Drain 2 banana quarters and place one on each side of ice cream.
Ladle 2 Tbsp. sauce over ice cream. Top with 1 Tbsp. whipped topping,
1 tsp. chopped nuts, and 1/2 maraschino cherry.
NOTE: This recipe is from someone who posted on it on Growlies message
husband was a U.S. Army cook and here's a recipe from his notebook. I've never tried
it but this may help for quantities. He said they topped one scoop of ice cream with
chocolate syrup and the other with defrosted sliced strawberries in syrup. You could
experiment with the orange juice-banana idea and see if they stay nice. Good luck!