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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 4 |
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These look heavenly! Cooking time is the 2 hour refrigerator time. Ingredients:
7 tablespoons powdered sugar |
6 tablespoons sifted all-purpose flour |
1/4 teaspoon vanilla extract |
1 large egg |
2 cups low-fat vanilla ice cream, softened |
3/4 cup ripe mashed banana (about 1 1/2 medium bananas) |
6 tablespoons coarsely chopped dry roasted peanuts, divided |
6 tablespoons frozen fat-free whipped topping, thawed |
6 tablespoons chocolate syrup |
6 maraschino cherries, drained |
Directions:
1. 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 for 2 hours.
2. 2. Preheat oven to 350.
3. 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. Bate 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. 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 sandwich in peanuts.
5. 5. Top each sandwich with 1 tablespoon chocolate syrup, remaining 1 teaspoon of peanuts, and 1 cherry. Serve immediately.
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