Greetings from upstate New York where I'm spending the week with my grandma and extended family and eating/blogging my way through some of my family's favorite recipes. This is good news for you, bad news for my waistline...
First up is Frozen Banana Split Cake my aunt made for a party this weekend. It's a Paula Deen recipe, so how could it not be sinful? It calls for 24 ice cream sandwiches, and 1 jar EACH of hot fudge and butterscotch.
It was truly amazing, but I've been in a dessert coma ever since...
24 (3.5-ounce) ice-cream sandwiches, unwrapped
6 medium bananas, peeled and thinly sliced
1 (12.25-ounce) jar hot-fudge sauce
1 (10-ounce) jar maraschino cherries, drained and finely chopped (my aunt used sliced strawberries)
1 (8-ounce) package milk chocolate covered toffee bits, divided
1 (12.25-ounce) jar butterscotch ice-cream topping
1 (8-ounce) container frozen nondairy whipped topping, thawed
Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.
Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.
Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.