Banana Parfait Dessert



1 jar caramel ice cream topping, about 1 1/2 cups
2 tablespoons rum, or use 1/2 to 1 teaspoon vanilla or rum flavoring and 1 1/2 tablespoons of water
1/4 teaspoon ground cinnamon
4 medium bananas, ripe but firm
vanilla or butter pecan ice cream

1. 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.
2. 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.

Makes 12 faux truffles.

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