If you’re not linked up with us on Facebook, you may not have heard all the crazy, exciting goings-on with Sara and I right now! First and foremost, Sara had her baby on Friday–a healthy, ADORABLE, chubby and round baby boy. They’re both doing great.
The other exciting thing that’s going on with us right now is that we were invited to NYC to attend an event with Kelly Ripa and the people from Serendipity 3 to raise awareness for ovarian cancer research. Sara couldn’t go because of this whole baby business, but how in the world could I say no?? So this morning, my kids and I are jet-setting off to The Big Apple for a whirlwind couple of days. Don’t worry–I’ll blog all about it with lots of pictures when I get back! If you email us or ask questions in the comment section and we’re slow to respond, we’re not ignoring you! 🙂 You can expect me to be back in the saddle by about Thursday.
At this event, we’re going to be making Serendipity banana splits. I know, right? Well, to celebrate that and the fact that the 4th of July is just around the corner and that you might be looking for a potluck dessert, I thought I’d post this Paula Deen-inspired recipe. It’s like a banana split casserole (only it tastes WAY yummier than it sounds by that description…)
You start out with all the traditional banana split stuff–ice cream (only we’re using ice cream sandwiches here), bananas, hot fudge, caramel, maraschino cherries (or strawberries. Or both.), whipped cream, pineapple, and something crunchy to go on top.
First, you layer the ice cream sandwiches on the bottom of the pan, cutting some of them to fit if necessary.
Then you add a layer of bananas,
then hot fudge and caramel, then strawberries or maraschino cherries.
Then I combined the whipped topping with a can of crushed pineapple and spread it on top of everything and added some crushed Butterfingers, although you could also use toffee bits (or crushed toffee bars) or any kind of chopped nuts.
Then you pop this bad boy in the freezer for at least 4 hours so it can set up. When it’s frozen, cut into 12 pieces and serve immediately.
It’s super easy and fun way to cool off this summer!
Line the bottom of a 9×13″ baking dish with the ice cream sandwiches, cutting them to fit as necessary. Slice the bananas into pieces about 1/4″ thick and arrange over the sandwiches. Spread the hot fudge and caramel sauces over the bananas. Sprinkle with cherries or strawberries (or both, if desired). Combine the thawed frozen whipped topping with the can of undrained pineapple and spread over everything. Sprinkle with crushed candy bars and freeze for at least 4 hours. When ready to serve, cut into 12 pieces and serve immediately, freezing any leftovers.