Banana-Butterscotch Ice Cream Cake

1. 1

   Line 9-inch round pan with plastic wrap, with ends extending over side of pan.

2. 2

   Stand 14 cookies around edge of pan.

3. 3

   Crush remaining cookies.

4. 4

   Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan

5. 5

   Spread butter pecan ice cream over crumbs; top with 1 cup COOL WHIP, bananas and reserved crumbs.

6. 6

   Cover with vanilla ice cream.

7. 7

   Freeze 4 hours.

8. 8

   Remove dessert from freezer 10 min.

9. 9

   before serving.

10. 10

    Use plastic wrap handles to lift dessert from pan.

11. 11

    Carefully peel off plastic wrap; place dessert on serving plate.

12. 12

    Top with remaining COOL WHIP; drizzle with butterscotch topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.