Banana Split Sundae Ice Cream Sandwich Dessert

READY IN: 15minsYIELD: 1 13×9

INGREDIENTS

  • 24 neapolitan ice cream sandwiches
  • 3mediumbananas, sliced
  • 11 34 ouncesstrawberry sauce (Smuckers)
  • 11 34 ouncespineapple ice cream, sauce(Smuckers)
  • 11 34 ounceshot fudge (Smuckers)
  • 11 34 butterscotch sundae sauce (Smuckers)
  • 11 34 caramel sauce (Smuckers)
  • 16ouncesCool Whip, thawed
  • 10ounces car maraschino cherries (no stems)
  • 12 cup cocktail peanuts, chopped, for topping
  • NUTRITION INFO

    Serving Size: 1 (99) g

    Servings Per Recipe:15

    Calories: 253.7

    Calories from Fat 109 g 43 %

    Total Fat 12.1 g 18 %

    Saturated Fat 7.8 g 39 %

    Cholesterol 0.2 mg 0 %

    Sodium 86.3 mg 3 %

    Total Carbohydrate35 g 11 %

    Dietary Fiber 2.2 g 9 %

    Sugars 25.1 g 100 %

    Protein 3 g 5 %

    DIRECTIONS

  • In a 13×9 dish, starting with short side, place 12 ice cream sandwiches inside dish to cover bottom of dish, cutting sandwiches to fit.
  • Add banana slices to cover sandwiches.
  • Add both strawberry and pineapple sauce to cover banana layer; spread with spatula to combine and cover.
  • Butterscotch, hot fudge and caramel sauces:warm if needed to thin out for drizzling.Drizzle each sauce on top of dessert (keep in mind, you should have half of each jar left when you finish this dessert — perfect for another dessert later!).
  • Add half of your cool whip; spread to cover.
  • Place remaining 12 ice cream sandwiches next, again cutting sandwiches to fit.
  • Add the rest of cool whip; spread to cover.
  • Finish off by topping with the drizzle of more hot fudge, butterscotch, caramel sauce; cherries and chopped peanuts.
  • Cover withpan lid or aluminum foil; freeze for at least 4 hours prior to serving.
  • When serving, remove from freezer and let sit 20 minutes at room temp before cutting into serving squares.
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