Banana Brownie Split Sundaes
1 package Pillsbury® Classic Fudge Brownie
1/2 cup Crisco® Vegetable Oil
1/4 cup water
1 quart (4 cups) strawberry ice cream
2 bananas, sliced
1 cup sliced fresh strawberries
2/3 to 1 cups Smucker's® Hot Fudge Spoonable Ice Cream Topping
2/3 cup frozen whipped topping, thawed
Heat oven to 350°F.
Line 15x10x1-inch baking pan with foil, leaving 2 inches of foil hanging over each end.
Lightly grease foil.
Prepare brownies as directed on package using water, oil and egg.
Spread batter evenly in greased foil-lined pan. Bake at 350°F. for 15 to 20 minutes.
Cool 1 hour.
To remove brownies from pan, lift foil ends; place on flat surface.
Cut brownies using 2 1/2 to 3-inch star-shaped or round cookie cutter.
Remove from foil with pancake turner. (Save scraps from cutouts for another use).
To serve, scoop ice cream into individual bowls; top with banana slices and strawberries.
Drizzle with ice cream topping and dollop with whipped topping.
Garnish with brownie stars.