Use a heart-shaped cookie cutter to form the pound-cake hearts, then top the toasted cakes with the caramelized bananas and a scoop of your favorite Ice Cream, for the most outrageous dessert!

• 3 tablespoons unsalted butter
• 1/2 cup firmly packed brown sugar
• 4 bananas, peeled and sliced into quarters
• 1/4 cup Rum
• Ice Cream
• Sara Lee Frozen Pound Cake, sliced horizontally and cut into heart shapes
• Dark Chocolate Sauce & Whipped Cream

Melt the butter in a large sauté pan.  Add the sugar and stir to dissolve.  Add the bananas and cook 3 minutes, stirring often.  Remove the pan from the heat and add the rum.  Carefully ignite the alcohol, keeping your hair and hands away from the pan.   Cook 30 seconds more or until the flames die down.

Place the cake cut-outs in a separate sauté pan and toast the hearts on both sides over medium heat.

Place 3 scoops of ice cream in a bowl and top with a spoonful of the caramelized bananas.  Offset the heart-shaped cake on top.  Top with chocolate sauce and whipped cream.



Serves 2