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Paula's Frozen Banana Split Dessert

Source of Recipe

Paula Deen's Chocolate Celebration Magazine


Recipe Introduction

This is just a trashy good dessert! So gooey and fantastic. I made this when Stephanie and Gary came up to see us in June 2008. Dinner was really late that night, but NO ONE was missing dessert. We all thought that peanuts would be good with this - maybe a scattering of chopped, salted peanuts on top. Next time I'd drizzle the serving plates with chocolate syrup. I couldn't find the milk chocolate covered toffee bits, so I just used Heath bits and some chopped chocolate. Also, I used caramel sauce rather than butterscotch - we just prefer caramel.

List of Ingredients

24 (3.5 oz.) ice-cream sandwiches, unwrapped
1 (12.5 oz.) jar hot-fudge sauce
6 medium bananas, peeled and thinly sliced (slice lengthwise - it's easier)
1 (12.25 oz.) jar butterscotch ice-cream topping
1 (8 oz.) pkg. milk-chocolate covered toffee bits, divided
1 (10 oz.) jar maraschino cherries, drained and finely chopped
1 (8 oz.) container Cool Whip, thawed



Recipe

Line a 13x9" DEEP aluminum baking pan with heavy-duty foil, letting some hang over the edges to use as handles to remove from pan. Place half of the ice-cream sandwiches evenly over the bottom of the pan, completely covering bottom, cutting sandwiches to fit, if you need to. Spread hot-fudge sauce over sandwiches. Top with bananas. Spread butterscotch over bananas. Sprinkle with HALF of the toffee bits. Top with the cherries. Fit the remaining ice-cream sandwiches over top of the cherries (I ended up with 2 extra sandwiches - total). Spread with Cool Whip and sprinkle with the rest of the toffee bits. Cover well, and freeze for at least 4 hours. Remove from pan, using the foil as handles. Cut into squares to serve.

Serves 10 - 12 generously.