Serves:

Ingredients:

Directions:

To make
the hot fudge sauce:

Combine
whipping cream and sugar in a heavy saucepan. Place over medium heat,
and cook, stirring constantly, until sugar dissolves. Stir in
chocolate, corn syrup, and butter. Cook over medium-low heat,
stirring occasionally, until chocolate melts and all ingredients are
blended. Remove from heat; stir in vanilla and salt. Let cool to room
temperature. Transfer sauce to jars with tight-fitting lids. Store in
refrigerator. To serve, spoon sauce into a microwave-safe bowl, and
microwave at high for 20-second intervals or until pourable.

To
assemble the Banana Splits:

Arrange 3
scoops of ice cream in a line down the center of each of 4 chilled
oblong dishes. Place 1 banana half, cut side in, on either side of
the ice cream. Spoon a generous amount of the hot fudge sauce over
the top and sprinkle with the almonds. Dollop with whipped cream. Top
each serving with 3 maraschino cherries, drizzle with liqueur and
serve immediately.

Serves
4