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This, crisp vanilla cookies add a textural twist to conventional banana split ingredients in this delightful sweet treat.

Katherine Cobbs
Recipe by Cooking Light June 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary

Yield:
6 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 2 hours.

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  • Preheat oven to 350°.

  • 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. Bake 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.

  • 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 the sides of each sandwich in peanuts.

  • Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, remaining 1 teaspoon peanuts, and 1 cherry. Serve immediately.

Nutrition Facts

292 calories; fat 7.7g; saturated fat 2.2g; mono fat 3.2g; poly fat 1.7g; protein 6.9g; carbohydrates 49.8g; fiber 2g; cholesterol 47mg; iron 1.1mg; sodium 136mg; calcium 84mg.
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