Updated: Sep 26, 2020
Banana Split Casserole
1 (24 count) box of packaged Ice cream sandwiches (the rectangle kind!), unwrapped
7 bananas, peeled and sliced
1 (12 oz) jar of hot fudge sauce
1 (10 oz) jar of maraschino cherries
1 (10 oz jar of caramel sauce)
8 oz non dairy whipped topping (buy it in the freezer, and thaw it before using)
1 (8 oz) bag of toffee pieces
In a very large, deep 13"x 9" ( I get the disposable, extra deep aluminum pans at the store. No mess--just serve and toss in the trash!)
Open all the ice cream sandwiches and place 12 of them in a single layer, touching side by side. You may need to cut some of them to squeeze them in to fit!
Place a single layer of sliced bananas over the entire surface of the ice cream sandwiches.
Heat the jar of hot fudge sauce in the microwave. Carefully remove it using a pot holder and pour it over the ice cream sandwiches, spread it around with a rubber spatula.
Place a single layer of maraschino cherries on top of the fudge.
Pour half of the toffee pieces over the maraschino cherry layer.
Heat the jar of caramel sauce in the microwave. Carefully remove it using a pot holder and pour it over the ice cream sandwiches, spread it around with a rubber spatula, if you need to.
Place another layer of 12 ice cream sandwiches on top of all your layers. Again, you may need to cut some of them to squeeze them in and fit them side by side.
Spread the whipped topping all over the top of the ice cream sandwiches and sprinkle the entire top with the other half of the toffee bits.
Cover with foil or a lid that comes with some disposable aluminum pans and place in the freezer for a minimum of 3-4 hours before you plan on serving. Remove from freezer and cut into squares to serve.