Banana Split Cake
- 24 Pepperidge farm bordeaux cookies, broken
- 2 medium bananas, thinly sliced
- 1 jar Marie's creamy glaze for bananas
- 1 8oz container frozen whipped topping
- 2 tbsp chocolate syrup
- 1/4 cup chopped pecans
In 2-qt casserole, arrange in single layer, half of the cookies, half of the bananas, half of the glaze and half of the whipped topping. Repeat layers.
Drizzle chocolate syrup over topping. Cover;refrigerate at least 4 hrs or overnight before serving. Just before serving, sprinkle with peanuts.
Can substitute 24 chocolate wafers or 30 vanilla wafers for the cookies.