A recipe from the Sneaky Kitchen
For each sundae:
1 parfait glass
1 fully ripe but still firm banana
2 scoops vanilla ice cream, ice milk or frozen yogurt
1 heaping tablespoon orange marmalade
1 tablespoon rum (optional but recommended)
1/4 cup walnut or pecan pieces
Peel banana & cut in half crossways. Cut one half into quarters the long
way. Place the long strips on end in the parfait glass, evenly spaced, with the
thicker end down.
Add one scoop of ice cream in the middle of the strips. Top with orange marmalade. Slice rest of banana in thin slices
arrange half of them on top of the marmalade.
Put in another scoop of ice cream, & top with the rest of
banana slices. Add rum, sprinkling it evenly over the ice cream &
bananas. Add another tablespoon of rum if you live in Miami.
Grate or finely chop nuts. Sprinkle half over the ice
cream. Pile on whipped topping to taste. Drizzle artistically with chocolate
syrup & sprinkle with the rest of the nuts.