1. Heat oven to 425°. Mix Bisquick, sugar and cocoa in medium bowl. Stir in margarine and milk until soft dough forms.
2. Drop dough by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°. Use 2 tablespoons sugar.
NUTRITION FACTS: 1 Serving: Calories 520 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 25mg Sodium 720mg Carbohydrate 81g (Dietary Fiber 3g) Protein 7g % DAILY VALUE: Vitamin A 14% Vitamin C 40% Calcium 18% Iron 12% DIET EXCHANGES: Not Recommended.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Banana Split Shortcakes recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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