Banana Split Ice-Cream Sandwiches

By carvalhohm

Ingredients

• Cookies:
• 7 tablespoons powdered sugar
• 6 tablespoons sifted all-purpose flour
• 1/4 teaspoon vanilla extract
• 1 large egg
• Filling:
• 2 cups vanilla low-fat ice cream, softened
• 3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
• 6 tablespoons coarsely chopped dry-roasted peanuts, divided
• Remaining ingredients:
• 6 tablespoons frozen fat-free whipped topping, thawed
• 6 tablespoons chocolate syrup
• 6 maraschino cherries, drained

Details

Servings 6
Adapted from americanfamily.com

Preparation

Step 1

Vanilla cookies are very thin and are made from batter that requires chilling before shaping. They'll be soft when warm but light and crisp after they cool. Gooey toppings make this good knife-and-fork sandwich. Assemble just before serving.

To prepare cookies, combine sugar and flour, stirring with whisk. Add vanilla and egg, and beat with mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.

Preheat oven to 350°.

To prepare the filling, combine ice cream, banana, and 1/4 cup peanuts, stirring well.

Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, 1 teaspoon peanuts, and 1 cherry. Serve immediately.