Ingredients
24 (100g) ice-cream sandwiches, unwrapped
6 medium bananas, peeled and thinly sliced
1 (350g) jar hot-fudge sauce
1 (280g) jar maraschino cherries, drained and finely chopped
1 (225g) package milk chocolate covered toffee bits, divided
1 (350g) jar butterscotch ice-cream topping
1 (225g) container frozen nondairy whipped topping, thawed
Preparation
Step 1
Line a 32.5 by 22.5-cm baking pan with heavy-duty aluminum foil.
Step 2
Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices.
Step 3
Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top.
Step 4
Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.
Step 5
Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.
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