Banana Split Cake - cooking recipe

Ingredients

24 Pepperidge Farm bordeaux cookies, broken
2 medium bananas, thinly sliced
1 (13 oz.) jar cream glaze for bananas
1 (8 oz.) carton frozen whipped topping
2 Tbsp. chocolate syrup
1/4 c. chopped peanuts

Preparation

In two-quart casserole, arrange in single layer half of the cookies, half of the bananas, half of the glaze and half of the whipped topping.
Repeat with second layer.
Drizzle syrup over. Refrigerate 4 hours or overnight.
Just before serving, sprinkle with peanuts.