Take strawberry shortcakes to the next level with tender shortcakes filled with ice cream and topped just like a banana split.

2 cups Original Bisquick mix
1/3 cup granulated sugar
3 tablespoons baking cocoa
3 tablespoons butter or margarine, melted
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 (10 ounce) package frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
Whipped topping, if desired
Maraschino cherries, if desired

Heat oven to 425 degrees F.

Mix Bisquick mix, sugar and cocoa in medium bowl. Stir in butter and milk until soft dough forms.

Drop dough by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until knife inserted in center of shortcake comes out clean. Cool 5 minutes.

Split warm shortcakes. Fill with ice cream, strawberries, bananas and fudge topping. Top with whipped topping, cherries and, if desired, additional fudge topping.