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Line an (8-inch) loaf pan with a piece of parchment paper, letting it hang generously over the long sides. In a bowl, stir 2 cups ice cream until it resembles pudding, and then spread evenly in the pan. Top with half of the cookies, cover with a layer of sliced bananas, and press down gently to even out the layer. Repeat, and then top with remaining 2 cups ice cream. Firmly tap the bottom of the loaf pan on a hard surface several times to ensure that the ingredients settle evenly. Fold over parchment to cover, and freeze until solid, at least 8 hours or up to overnight.
To unmold, set cake aside at room temperature for 5 minutes, and then carefully run a paring knife around edges. Invert onto a plate, discarding paper. Slice remaining banana over the top, sprinkle with pecans and serve immediately, cutting into slices.