[Kitchen Witch]

BANANA SPLIT COOKIE CAKE

3 c. milk
2 pkgs. instant vanilla pudding
¼ c. cocoa
2 pkgs. (18 oz. each) refrigerated chocolate chip cookie dough
1 jar (11.5 oz.) hot fudge sauce
2 bananas, cut into ¼-inch thick slices
2 ¼ c. heavy cream
2 T. sugar
8 maraschino cherries

Heat oven to 350* F. Stir milk into dry pudding and mix. Cover with plastic wrap; refrigerate at least 20 minutes or until ready to use. Coat a 9-inch spring form with cooking spray and spray 2 9-inch round cake tins. On medium speed, beat cocoa into cookie dough. Divide dough into 3 pieces. Press 1 piece into bottom of each pan. Bake 15 to 18 minutes or until set. Cool on racks 10 minutes. Remove from pans; cool completely. Transfer 2 T. sauce to plastic food bag and reserve. Return cookie to spring form pan. Spread with ½ c. sauce to within ½-inch of edges. Spread with ½ of pudding. Top with half of banana slices. Top with cookie. Repeat. End with cookie on top. Beat ¾ c. cream on high speed until soft peaks form. Spread over cookie. Cover with plastic. Refrigerate at least 8 hours. Beat remaining cream to stiff peak with 2 T. sugar. Frost cake. Save some for piping rosettes after drizzling with reserved sauce.
Dry cherries and decorate top of cake.