10 raisins
1/2 cup light cream
1/4 cup margarine, softened
1/4 cup white sugar
1/2 cup instant cocoa powder
1/4 cup dried chopped pecans
Prepare banana ice cream like a muffin tins, filling 1/2 and extending to the sides, parting the layers and outlining the bottom. Refrigerate 1 cup frozen banana for topping.
Spread cream and butter in a glass bowl. Beat with electric mixer on medium speed 10 seconds. Continue beating until all of the butter and cream have attached. Fold in bananas. Freeze uncovered until two hours. Unmold onto platter.
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