Banana Split Sandwiches
Ready In: 3 hrs 40 mins
Serves: 6
Yields: 6 cookies
Ingredients
COOKIES
- 7 tablespoons powdered sugar
- 6 tablespoons sifted all-purpose flour
- 1⁄4 teaspoon vanilla extract
- 1 large egg
FILLING
- 2 cups low-fat vanilla 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
Directions
- 1. To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg; beat with a mixer at medium speed 2 minutes Cover and refrigerate for 2 hours.
- 2. Preheat oven to 350.
- 3. Cover a large baking sheet with parchment paper Draw 6 (3 inch) circles on paper. Turn paper over; secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bate at 350 for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with remaining batter, reusing the parchment paper.
- 4. To prepare filling, combine ice cream and banana in a chilled bowl, stirring well. Place 1/4 cup peanuts in a shallow bowl. 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. Lightly roll sandwich in peanuts.
- 5. Top each sandwich with 1 tablespoon chocolate syrup, remaining 1 teaspoon of peanuts, and 1 cherry. Serve immediately.
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