Prep: 30 min.

Cook: 46 min.

Yield: 8

Cost per serving: $2.84

Wet walnuts:

1 cup sugar

1 cup heavy cream

1/2 cup walnut pieces

Chocolate sauce:

1 cup heavy cream

1 Tbsp. unsalted butter

1/2 tsp. instant-coffee granules

8 oz. semisweet chocolate, chopped

1/4 tsp. vanilla extract

Pineapple sauce:

2 cups drained canned pineapple chunks

1/2 cup sugar

1 tsp. grated orange zest

1 tsp. cornstarch

Strawberry sauce:

1 lb. strawberries, sliced

1/4 cup sugar

1 tsp. grated orange zest

2 tsp. cornstarch

Sundaes:

8 bananas

4 pints vanilla ice cream

1 cup heavy cream, whipped

16 maraschino cherries

1. Make wet walnuts: Stir 1/4 cup water and sugar over medium-high heat until boiling and sugar dissolves. Simmer until syrup turns a deep amber color, 6 minutes. Remove from heat; whisk in cream. Return to heat; stir until smooth. Add nuts and pour into a bowl; let cool.

2. Make chocolate sauce: Warm cream, butter and coffee until simmering. Remove from heat. Add chocolate; stir until smooth. Stir in vanilla; let cool.

3. Make pineapple sauce: Bring all ingredients and 1/3 cup water to boil over medium-high heat, stirring. Simmer, uncovered, for 30 minutes, until thickened. Pulse in a food processor until chunky. Pour into a bowl; cool.

4. Make strawberry sauce: Cook all ingredients in 1/4 cup water over medium heat, stirring, until strawberries begin to break up, 10 minutes. Pour into a bowl; cool.

5. Assemble splits: Divide bananas, ice cream and sauces among dishes; top with whipped cream and cherries.

PER SERVING: 1,334 Cal., 76g Fat (44g Sat.), 338mg Chol., 7g Fiber, 16g Pro., 152g Carb., 187mg Sod.

More desserts

• See how to whip up perfect whipped cream.
• Try Bananas Foster
• Chill out with Mocha Icebox Cake

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