Banana Split Ice Cream Cheesecake

 Serves 8

 BASE

200g choc chip cookies, crushed

30g butter, melted

FILLING

250g cream cheese, softened to room temperature and beaten until smooth

200g vanilla ice cream, softened

2 large, ripe bananas, diced

450g thickened cream, whipped to soft peaks

200g strawberry ice cream, softened

TO DECORATE

6 Maraschino cherries

Dollar Sweets Top ‘n Mix Rainbow Mallow Sprinkles

Chopped roasted peanuts

To make the base, blitz cookies to a crumb in a food processor or blender. Add melted butter and blitz until combined.

Grease the base and sides of a 23cm loaf tin and line with baking paper, leaving the edges longer to help with getting the ice cream cake out once frozen.

Press the biscuit mixture into the base, using the bottom of a drinking glass to press the mixture flat. Refrigerate.

In a medium bowl whisk together half the cream cheese (125g) and softened vanilla ice cream. Fold through the banana pieces and 1/3 of the whipped cream. Spoon over the base, smooth the surface then freeze for an hour.

Clean the bowl and combine the remaining cream cheese and softened strawberry ice cream. Whisk together then fold though 1/3 of the whipped cream. Once the vanilla layer is firm, spoon over the strawberry layer, smoothing the surface and returning to the freezer for another hour.

When ready to serve, remove cake from the tin and place onto a serving platter. Spoon over the remaining whipped cream and decorate with Maraschino cherries, Dollar Sweets Top ‘n Mix Rainbow Mallow Sprinkles and chopped peanuts.

Slice into 8 portions to serve!