Ingredients
- 3 tablespoons chocolate hard-shell ice cream topping
- 1 graham cracker crust (9 inches)
- 2 medium bananas, sliced
- 1/2 teaspoon lemon juice
- 1/2 cup pineapple ice cream topping
- 1 quart strawberry ice cream, softened
- 2 cups whipped topping
- 1/2 cup chopped walnuts, toasted
- Chocolate syrup
- 8 maraschino cherries with stems
Directions
- Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm.
- Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts.
- Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries. Yield: 8 servings.
Ingredients
- 3/4 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon prepared mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley flakes
- 1 garlic clove, minced
- 6 (1 inch thick) pork chops
Directions
- Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.
