YIELD Makes 9 servings
INGREDIENTS
1 package (18 ounces) refrigerated chocolate chip cookie dough 2 ripe bananas, mashed 1/2 cup strawberry jam, divided 4 cups strawberry ice cream (or any flavor), softened Hot fudge topping and whipped cream (optional) 9 maraschino cherries (optional)PREPARATION:
- Preheat oven to 350°F. Lightly grease 13X9-inch baking pan. Let dough stand at room temperature about 15 minutes.
- Combine dough and bananas in large bowl; beat until well blended. Spread dough evenly in prepared pan and smooth top. Bake about 22 minutes or until edges are light brown. Cool completely in pan on wire rack.
- Line 8X8-inch baking pan with aluminum foil or plastic wrap, allowing some to hang over edges of pan. Remove cooled cookie from pan; cut in half crosswise. Place 1 cookie half, top side down, in prepared pan, trimming edges to fit, if necessary. Spread 1/4 cup jam evenly over cookie in pan. Spread ice cream evenly over jam. Spread remaining 1/4 cup jam over bottom of remaining cookie half; place jam side down on ice cream. Cover tightly with foil or plastic wrap; freeze at least 2 hours or overnight.
- Cut into bars and top with hot fudge sauce, whipped cream and cherries, if desired.