Banana Split Shortcakes

Name: Banana Split Shortcakes
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps baking cocoa; 2 mediums bananas, sliced; 3 Tbsps butter or margarine, melted; 59 milliliters chocolate fudge topping, heated; 6 servings Maraschino cherries, if desired; 118 milliliters milk; 283 grams package frozen strawberries in syrup, thawed; 79 milliliters sugar; 473 milliliters pint vanilla ice cream; 6 servings Whipped topping, if desired; 473 milliliters Original mix

Banana Split Shortcakes is a gluten free dessert. This recipe serves 6. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 424 calories. Head to the store and pick up whipped topping, chocolate fudge topping, vanillan ice cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 32 minutes.

Instructions

Heat oven to 425F.

Equipment you will use

Oven

Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms.

Ingredients you will need

Baking Mix

Butter

Cocoa Powder

Dough

Sugar

Milk

Equipment you will use

Bowl

Drop dough by 6 spoonfuls onto ungreased cookie sheet.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.

Ingredients you will need

Whipped Topping