Banana-Butterscotch Ice Cream Cake

• 24 vanilla creme-filled vanilla sandwich cookies
• 2 cups butter pecan ice cream, softened
• 3 small bananas, sliced
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups vanilla ice cream, softened
• 1/4 cup butterscotch ice cream topping

1. Line 9-inch round pan with plastic wrap, with ends extending over side of pan.
2. Stand 14 cookies around edge of pan.
3. Crush remaining cookies.
4. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan
5. Spread butter pecan ice cream over crumbs; top with 1 cup COOL WHIP, bananas and reserved crumbs.
6. Cover with vanilla ice cream.
7. Freeze 4 hours.
8. Remove dessert from freezer 10 min.
9. before serving.
10. Use plastic wrap handles to lift dessert from pan.
11. Carefully peel off plastic wrap; place dessert on serving plate.
12. Top with remaining COOL WHIP; drizzle with butterscotch topping.

vanilla creme, butter, bananas, vanilla ice cream, butterscotch ice cream topping

Taken from www.kraftrecipes.com/recipes/banana-butterscotch-ice-cream-cake-181088.aspx (may not work)