Banana Split

Step 1: To make the strawberry sauce: puree the strawberries, sugar and liqueur in a food processor and transfer to a bowl. Cover and refrigerate until chilled (***can be prepared one day ahead, covered tightly).

Step 2: To make the butterscotch sauce: In a saucepan over low heat combine the cream with both sugars until sugars dissolve. Add butter and vanilla and stir until butter melts. Cool to room temperature. (***Can be prepared one day ahead; cover tightly and refrigerate. Whisk sauce before using).

Step 3: To make the hot fudge sauce: In a saucepan over medium-low heat bring the cream to a simmer and add chocolate and stir until melted. Stir in rum. (***Can be prepared one day ahead, cover and refrigerate. Rewarm over low heat, stirring constantly before using)

Step 4: To serve: arrange 2 banana halves in each of 6 oblong dishes. Place one scoop of each ice cream (vanilla, strawberry and chocolate) in each dish. Spoon 1 tablespoon of butterscotch sauce over vanilla ice cream, 1 tablespoon strawberry sauce over the strawberry ice cream, and 2 tablespoons hot fudge sauce over the chocolate ice cream in each dish. Top with fresh berries, whipped cream, nuts and cookies. Garnish with mint leaves.