Banana Split Ice Cream Sandwiches the Editors of Publications International, Ltd.
Banana Split Ice Cream Sandwiches
Makes 9 servings
|1||package (18 ounces) refrigerated chocolate chip cookie dough|
|2||ripe bananas, mashed|
|1/2||cup strawberry jam, divided|
|4||cups strawberry ice cream (or any flavor), softened|
|Hot fudge topping and whipped cream (optional)|
|9||maraschino cherries (optional)|
- Preheat oven to 350°F. Lightly grease 13X9-inch baking pan. Let dough stand at room temperature about 15 minutes.
- 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.
- 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.
- Cut into bars and top with hot fudge sauce, whipped cream and cherries, if desired.
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