Banana Split Cups

• 1 (18 ounce) package refrigerated chocolate chip cookie dough
• 23 cup miniature M&M baking bits, divided
• 1 medium ripe banana, cut into 18 slices and halved
• 34 cup chocolate syrup, divided
• 2 14 cups any flavor ice cream, softened
• aerosol whipped topping
• 14 cup chopped maraschino cherry

1. Lightly grease 36 (1-3/4-inch) mini muffin cups.
2. Cut dough into 36 equal pieces; roll into balls.
3. Place 1 ball in bottom of each muffin cup.
4. Press dough onto bottoms and up sides of muffin cups; chill 15 minutes.
5. Press 1/3 cup M&M's Chocolate Mini Baking Bits into bottoms and sides of dough cups.
6. Preheat oven to 350F Bake cookies 8 to 9 minutes.
7. Cookies will be puffy.
8. Remove from oven; gently press down center of each cookie.
9. Return to oven 1 minute.
10. Cool cookies in muffin cups 5 minutes.
11. Remove to wire racks; cool completely.
12. Place 1 banana half slice in each cookie cup; top with 1/2 teaspoon chocolate syrup.
13. Place about 1/2 teaspoon M&M's Chocolate Mini Baking Bits in each cookie cup; top with 1 tablespoon ice cream.
14. Top each cookie cup with 1/2 teaspoon chocolate syrup, whipped topping, remaining M&M's Chocolate Mini Baking Bits and 1 maraschino cherry piece.
15. Store covered in freezer.

chocolate chip cookie, baking bits, banana, chocolate syrup, cream, aerosol whipped topping, maraschino cherry

Taken from www.food.com/recipe/banana-split-cups-163452 (may not work)