Friday, August 31, 2012

Freezer Friday: Labor Day Edition

Happy Friday!  We are ready for the three-day weekend ahead, how about you?  Are you going to be spending it with the ones you care about, BBQ'ing, poolside, lakeside or having a movie marathon?  Those are definitely our plans.  Whatever you are doing this weekend, I am hoping there will be at least a little relaxing taking place.

Since I am planning on doing a lot of relaxing, I want to make sure that our meal plans are in place and there is little-to-no cooking for me.  I also want to make sure that we are feasting like its a holiday!  When I came across this dessert recipe on, I couldn't resist sharing it with you.  I've adjusted the recipe a little to make it sort of banana split-like.  The original recipe won the 2010 Pillsbury Bake you know they are delicious!!

Mini Ice Cream Cups - Banana Split Style

Image Courtesy of: and Sue Compton
  • 1 package (16 ounces) Pillsbury® Ready to Bake! refrigerated sugar cookies (24 cookies)
  • 4 tsp. sugar
  • 1/3 cup finely chopped walnuts
  • 1/2 cup semisweet chocolate baking chips
  • 1/4 cup strawberry jam
  • 1-2 banana(s), cut into rounds
  • 1 1/2 cups vanilla ice cream , softened
  • Strawberries


Heat oven to 350°. Spray 24 mini muffin cups with non-stick spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.  Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.  Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.  In another small microwavable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.   Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with strawberries. Store in freezer; let stand at room temperature 5 minutes before serving.

Have a great no labor involved weekend!

Always ~ Momma Goose

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~ Momma Goose