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Nutrition Facts
Serving Size 212 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 260 mg 11%
Total Carbohydrate 68 g 23%
Dietary Fiber 4 g 16%
Sugars 49 g
Protein 7 g
Vitamin A 8% Iron 8%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mexican Chocolate Banana Split
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
4  People


Recipe makes 4 Servings

1 cup(s) mini pretzels, (about 1.5 oz)
4 small bananas, peeled and split lengthwise
1/2 Qt H-E-B Creamy Creations Mexican Hot Chocolate Ice Cream
1/2 cup(s) dulce de leche, heat in microwave a few seconds if too thick to pour
2 Oz H-E-B Real Dairy Whip
1 Oz semi sweet chocolate chunks, roughly chopped
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Place pretzels into a heavy plastic bag (a freezer strength re-sealable bag works great for this). Crush into coarse crumbs with a rolling pin.
Arrange banana halves on a long, narrow platter. Scoop ice cream into space between banana slices.
Drizzle with dulce de leche. Top with whipped cream and sprinkle chocolate and pretzel crumbs over the top.
Serve immediately and dive in!


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