PREPARATION:

1. Preheat oven to 350°F. Lightly grease 13X9-inch baking pan. Let dough stand at room temperature about 15 minutes.
2. Combine dough and bananas in large bowl; beat until well blended. Spread dough evenly in prepared pan and smooth top. Bake about 22 minutes or until edges are light brown. Cool completely in pan on wire rack.
3. Line 8X8-inch baking pan with aluminum foil or plastic wrap, allowing some to hang over edges of pan. Remove cooled cookie from pan; cut in half crosswise. Place 1 cookie half, top side down, in prepared pan, trimming edges to fit, if necessary. Spread 1/4 cup jam evenly over cookie in pan. Spread ice cream evenly over jam. Spread remaining 1/4 cup jam over bottom of remaining cookie half; place jam side down on ice cream. Cover tightly with foil or plastic wrap; freeze at least 2 hours or overnight.
4. Cut into bars and top with hot fudge sauce, whipped cream and cherries, if desired.