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Chocolate Peanut Butter and Banana Icebo




Source of Recipe


Kelsey Nixon on The Cooking Channel


Recipe Introduction


An easy and delicious layered ‘cake’. The cooky wafers absorb the moisture from the peanut butter whipped cream and turn into thin cake-like layers. Note that you need to make this ahead of time. I did it the day before and it was perfect. I left off the top layer of bananas until I served the cake so that they wouldn’t brown. I also got less than 5 layers of each ingredient. The whipped cream is a little hard to spread on top of the cookies – they slide around. Next time, I’m going to try piping on a thin layer of it with a decorating bag.


List of Ingredients




1/2 cup smooth peanut butter
2 1/2 cups cold heavy cream, divided
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
5 bananas, sliced, plus additional for garnish
2 (9-ounce) packages chocolate wafer cookies


Recipe



Whip together the peanut butter and 1/2 cup of the cream until light and fluffy. Set aside. Whip the remaining 2 cups of whipping cream with the sugar and vanilla to the stiff peaks stage. Fold a little of the whipped cream into the peanut butter mixture. Add the mixture into the whipped cream in 3 batches and gently fold it in. Set aside.

Using a 9-inch springform pan, arrange a layer of overlapping cookies in a circle [use about 16 cookies for this – you always have some broken ones and I found those were good for ‘filling in’]. Using a small offset spreader carefully and completely cover the cooky layer with some of the whipped cream. Top with banana slices. Repeat layers making 5 layers total and finishing with a layer of the peanut butter whipped cream. Cover with plastic wrap and refrigerate at least 4 hours. Before serving decorate with more banana slices.

Yield: 8 servings