Sunday, June 5, 2016
Banana Brownie Split Sundaes
Prep time 25 min
Cook Time 20 min
Crisco original no stick cooking spray
1 (19.5 oz.) package Pillsbury classic traditional fudge brownie
1/2 cup Crisco pure vegetable oil
1/4 cup water
2 large eggs
1 quart (4 cups) strawberry ice cream
2 bananas, sliced
1 cup sliced fresh strawberries
2/3 to 1 cup Smucker's hot fudge spoonable ice cream topping
2/3 cup frozen whipped topping, thawed
Heat oven to 350 F. Line 15 x 10 x 1 inch baking pan with foil, extending foil over sides of pan. Lightly spray foil with no stick cooking spray.
Prepare brownies according to package directions using oil, water and eggs. Spread batter evenly in prepared pan. Bake 15 to 20 minutes. Cool 1 hour.
Remove brownies by lifting foil from pan, place on flat surface. Cut brownies using 2 1/2 to 3 inch star shaped or round cookie cutter. Remove from foil with thin metal spatula.
Scoop ice cream into individual bowls, top with banana slices and strawberries. Drizzle with ice cream topping, dollop with whipped topping. Garnish with brownie stars.
High Altitude (above 3500 ft.):
See brownie mix package for directions.