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
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