Ingredients:
Marzipan 1 pound almond paste 2 ounces light corn syrup 1 egg white 1 pound confectioners sugar Add almond paste, sugar, egg white and corn syrup in a mixing bowl. Knead like dough, wrap and chill. Chantilly Cream 16 ounces heavy cream 2 ounces confectioners sugar 1/2 ounce vanilla extract

Instructions:
Courtesy of Chef Robert Tennant, Cape May Retirement Village With this recipe, ice cream is served in individual, lace praline cups topped with homemade sauces. Chantilly crème, pineapple coconut topping and marzipan cherries finish the much-loved traditional banana split. Whip the cream to soft peaks. Add the sugar and vanilla and whip to desired peaks. Pineapple Coconut Topping 8 ounces crushed pineapple 2 ounces coconut flakes 1 ounce pecans, finely crushed 2 ounces Malibu Rum Toast pecans and coconut; add to crushed pineapple. Add Malibu Rum. Simmer and reduce until liquid has been infused.