Peanut Butter-Banana Ice Box Cake

Serves: 12

6 Points+

Line an 8-inch X 8-inch pan with plastic wrap.
In a bowl, toss together 1 1/2 cups whipped topping and bananas; set aside.
Crush 4 wafer cookies into crumbs; place in a container and set aside.

Using an electric mixer on low speed, combine remaining 2 1/2 cups whipped topping and peanut butter.
To assemble cake, spread 1 cup peanut butter-cream mixture across bottom and up sides of prepared pan; top with a layer of 9 cookies (3 rows of 3). Spread 1 cup banana mixture on top of cookies; add a second layer of 9 cookies. Spread 1 cup banana mixture on top again; make a third layer of 9 cookies. Top with 1 cup banana mixture again; finish with a fourth layer of 9 cookies and then spread 1/2 cup peanut butter-cream mixture thinly across top of cookies. Tightly cover pan; chill cake and remaining peanut butter-cream mixture overnight.
When ready to serve, remove cover and place serving platter on top of pan; flip over to unmold cake. Remove plastic wrap that was lining pan and spread remaining peanut butter-cream mixture over cake top; garnish with reserved crushed cookies. Yields 1/12 of cake per serving.

mercredi 29 juillet 2015

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