Place 4 ice cream sandwiches in pan. Top with 1/3 the Cool whip. Drizzle fudge and caramel over the top. Sprinkle half the chopped Milky Ways over the topping. Top with remaining ice cream sandwiches. Top with half of the remaining Cool Whip. Drizzle fudge and caramel over the top and top with remaining Cool Whip. Sprinkle remaining candy bars and a little more caramel, then freeze. You can also substitute Milky Ways for Reese’s cups and caramel for peanut butter for a PB cup ice cream sandwich cake.
Preheat oven to 350*. Spray 13×9 with cooking spray and set aside. In medium bowl, combine cake mix, butter, water and 1 egg. Wet hands and pat mixture into prepared pan. In medium bowl, with mixer, combine cream cheese, 1 egg, Splenda, lemon peel, flavoring and lemon juice. Pour over cake mixture and smooth out. Top with blueberries. Bake 50 minutes or until center is set.
Preheat oven to 350*. Spray Bundt pan with cooking spray. Thaw bananas in microwave. Combine bananas with cake mix, rum, eggs, baking soda and pecans. Pour into Bundt pan and bake 45 minutes or until lightly browned.
Spray 2 quart slow cooker with cooking spray. Cut biscuits into quarters. Combine brown sugar and butter in measuring cup and heat in microwave until melted and combined. Watch closely so it doesn’t burn. Place Stevia in a large zip close bag and add biscuit quarters; shake to coat. Pour half the pecans in slow cooker; add half the biscuits. Top with half of butter mixture. Add remaining biscuits and top with butter mixture and pecans. Cover and cook 2 hours or until edges are lightly browned. Melt chocolate chips. Remove monkey bread from crock and pour chocolate chips over the top.