Sweet Monkey

In a mixing bowl, whip heavy cream until stiff peaks form. Put aside. In a separate mixing bowl, combine sweetened condensed milk, instant pudding mix, vanilla extract, and mashed banana; mix together. Fold in crushed wafers. Fold the banana mixture into the heavy whipping cream until fully combined.

In a loaf pan, place a handful of whole vanilla wafers flat on the bottom. Take half of the ice cream mix and place it in the pan, smoothing it out over the wafers. Layer some sliced banana on the ice cream, saving a few slices for the top. Place the remaining ice cream on top and smooth it out. Add some crushed and whole wafers, with the remaining slices of bananas.

Place plastic wrap over the loaf pan and freeze for 4-6 hours until firm.

To make the cookies: Preheat oven to 350°F. Break apart the sugar cookie dough and press it down into a lightly greased, lined 9x9 baking dish. Repeat for your second cookie pan. For 2 packages of dough (1 per pan), bake for about 20-25 minutes. If using 4 packages (2 per pan), bake for approximately 30-35 minutes. Remove from the oven and let them cool completely; refrigerating them is recommended.

Take out the banana ice cream and let it soften slightly. Smooth a layer of ice cream on top of one cookie. Flip the other cooled cookie pan over and place it on top of the ice cream, pressing down gently. Place the assembled cookies in the freezer for 1-2 hours. Remove and slice into rectangles or squares. Enjoy!