Creamland Vanilla or Butter Pecan Ice Cream
1 jar caramel ice cream topping (about 1-1 1/2 cups)
2 tbsp rum (may substitute with 1 teaspoon vanilla)
1/4 tsp ground cinnamon
4 medium bananas, ripe but firm
In a large skillet over medium-low heat, combine ice cream topping, rum and cinnamon. Cut bananas in half lengthwise then cut in half again crosswise. Add the bananas to the caramel mixture; heat through.
Spoon bananas into dessert dishes; top each serving with a generous scoop of ice cream then spoon warm caramel-rum sauce over the ice cream.