Banana Split Sundae Cookies Recipes

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
• In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.

Steps:

• In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

Steps:

• In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.
• Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.
• Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.

Steps:

• Preheat oven to 350°F.
• Beat margarine and sugar in bowl until creamy.
• Add bananas, eggs and vanilla; beat well.
• In another bowl, combine oats, flour, baking soda, salt and chocolate chips.
• Add to banana mix. Mix well.
• Drop by 1/4 cupfuls onto ungreased cookie sheet, 3 inches apart.
• Spread dough into 3 inch (or more) circles.
• Bake at 350°F 14 to 16 minutes, until edges are light golden color.
• Cool 1 min on sheet; remove to wire rack and cool completely.
• Store loosely covered at room temperature.
• Top with ice cream and topping.

Steps:

• Stand 4 cookie halves and 2 banana halves in each of 4 oval ice cream dishes.
• Place 2 scoops of the ice cream in each dish; top evenly with the chocolate topping and whipped topping.
• Serve immediately.

Steps:

• First, lay a banana, cut lengthwise down the middle in the bottom of a small bowl.
• Scoop out ice cream into bowl on top of banana.
• Top one side of ice cream with pineapple topping, & the other side with the strawberry topping.
• Drizzle with both chocolate and caramel syrups.
• Sprinkle pecans all over the sundae.
• Lastly, top sundae with cool whip and enjoy.