Banana Split Ice Cream Cookie Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Refrigerated sugar cookies makeup the cups that hold all of your favorite split treats. Ingredients:
1 tube 16 1/2 oz refrigerated sugar cookie dough |
1/2 cup chocolate sprinkles, divided |
1 small to medium size banana |
2 cups strawberry ice cream |
3/4 cup frozen whipped topping, thawed |
1/3 cup chopped walnuts |
3/4 cup chocolate ice cream syrup |
12 maraschino cherries |
whipped topping, optional |
Directions:
1. Let cookie dough stand at room temperature for 6 to 12 minutes to soften. Cut into 12 slices and press onto bottom and up sides of greased muffin cups. Sprinkle with 1 teaspoon of chocolate sprinkles. Bake at 350 degrees for 12 to 14 minutes or until golden brown. Cool slightly on a wire rack. Cut banana into 12 slices and place one slice into bottom of each cookie cup. Spoon ice cream into each cup and sprinkle with remaining chocolate sprinkles. Cover and freeze for 1 to 2 hours or until firm. Remove cups from pan. Garnish each cup with a tablespoon of whipped topping, extra if so desired, and sprinkle with a tablespoon of chopped walnuts, then drizzle over top with a tablespoon of chocolate syrup, and top with a maraschino cherry and serve.
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