Crisp vanilla cookies add a textural twist to conventional banana split ingredients in this delightful sweet treat.
- Cookies:
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7 tablespoons
powdered sugar
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6 tablespoons
sifted all-purpose flour
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1/4 teaspoon
vanilla extract
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1
large egg
- Filling:
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2 cups
vanilla low-fat ice cream, softened
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3/4 cup
ripe mashed banana (about 1 1/2 medium bananas)
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6 tablespoons
coarsely chopped dry-roasted peanuts, divided
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Remaining ingredients:
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6 tablespoons
frozen fat-free whipped topping, thawed
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6 tablespoons
chocolate syrup
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6
maraschino cherries, drained
Preparation
- 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 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. 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.
- 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 the sides of each sandwich in
peanuts.
- 5. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon
chocolate syrup, remaining 1 teaspoon peanuts, and 1 cherry. Serve
immediately.