10ouncesmaraschino cherriesone jar of cherries - drained
Allow cookie dough to come to room temperature; about 15 minutes.Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13 x 9 inch pan with cooking spray or use parchment paper cut to fit the bottom of the pan.Place softened cookie dough and mashed bananas in a medium bowl if using a hand mixer, or in the bowl of a stand mixer, and beat on medium speed until well blended.Spread the cookie dough cake mix (batter) into your prepared pan evenly and smooth the top using a rubber spatula. Be sure to scrape the sides of the bowl so you don't waste any of this delicious batter. Even though we are baking this as one layer, it is a two layer cake.Bake the chocolate chip cookie cake approximately 22 minutes until the center of the cake is baked through and the edges are a light brown.Remove from oven and cool completely on a wire rack or cooling rack.Line an 8-inch square baking pan with aluminum foil or plastic wrap allowing some to hang over the edges of the pan.Carefully remove the cooled cookie dough layer from the pan and place on a cutting board. Cut in half crosswise.Place one of the cookie cake halves, top side down, in the pan trimming to fit if necessary.Spread 1/4 cup jam evenly over this layer to the edge of the cake.Gently spread the softened ice cream evenly and gently over the jam on the first cake layer.Spread remaining 1/4 cup of jam over the bottom of the remaining, second layer (remaining cookie half) and place this layer jam side DOWN over the ice cream.Wrap snugly with foil and freeze for at least 3 hours or overnight to serve the next day.Remove from freezer about 10 minutes before serving.Use a serrated knife to cut into 12 bars.Add hot fudge, whipped cream, jimmies, and a maraschino cherry to the top of the cake and serve!