"This Dip Stick Choco Hit Banana Sundae is More than a Treat with a 'Shake in Hand as Fine 'n Dandy... !"

Ingredients:

12 large Chiquita(R) bananas cut in halves

1 regular can of vanilla icing

3 1/2 c peanut butter

1 regular can of chocolate icing

1 regular can of caramel

1 1/2 c crushed roasted peanuts with a rolling pin and wax paper

2 l of heavy Devonshire Cream(R) for the sauce

12 thin bamboo skewers from a store like T-n-T in Canada

Instructions:

1. Take each tub to make each dipping sauce by popping into the the Microwave oven at HI setting for 20-30 secs. at a time and stirring in between heavy cream 1:3 v/v and stir vigorously with a wooden paddle or spatula until a heavy consistency is achieved.

2. Take each of the 24 dippers and dip each one and on the tray used pop the row of dippers in a freezer for 10 mins to set.

3. Then take the 24 dippers in two rows on the tray and proceed to dip them again in the next sauce [note: there are (4) sauces to complete] and proceed sequentially down the line.

4. Finally remember to roll in crushed peanuts when still molten and then finally set in the freezer.

5. Serving Suggestion: Finally for 4 side serves of a chocolate milkshake take 1/3 c x 4 of protein concentrate powder and dissolve 500 ml x 4 whole milk in a food blender then pour individually into tall parfait glasses and serve with a straw, topped with whipped cream or Cool Whip(R) for drink or refreshment for a snack.

6. Bonus Idea: Try making a heavy sauce of apple butter, congealed to thicken, for e. g. try working with caramelized sugar with starch thickener to a thick syrupy consistency and determine if the mixture thinly coats the "lollipop" banana skewer as expected. Proceed by replacing the peanut butter coating with the apple butter.