PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Refreshing Chocolate Peanut Butter and Banana Icebox Cake
REFRESHING CHOCOLATE PEANUT BUTER AND BANANA ICEBOX CAKE
½ c. Jiffy smooth peanut butter
2 ½ c. cold heavy cream, divided
½ c. powdered sugar
1 ½ t. vanilla
5 bananas, sliced, additional for garnish
2 (9-oz.) pkgs. chocolate wafer cookies
- In large bowl, using a hand-held mixer, blend together the peanut butter and ½ c. of heavy cream until light and fluffy. Set aside.
- Clean whipping attachments and then whip remaining 2 c. of heavy cream with sugar and vanilla until slightly stiff peaks form.
- Gently fold some of the whipped cream into peanut butter mixture to lighten it up.
- Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy. Set aside.
- In 9” springform pan, arrange a layer of cookies, about 16, overlapping in a circle, covering the entire surface.
- Spread a layer of whipped cream over cookies, make sure all the cookies are covered and top with banana slices.
- Repeat with remaining cookies, whipped cream and banana slices, making a total of 5 layers and finishing with a layer of whipped cream on top.
- Cover with plastic wrap and refrigerate overnight.