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

1. 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.
2. Clean whipping attachments and then whip remaining 2 c. of heavy cream with sugar and vanilla until slightly stiff peaks form.
3. Gently fold some of the whipped cream into peanut butter mixture to lighten it up.
4. 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.
5. In 9” springform pan, arrange a layer of cookies, about 16, overlapping in a circle, covering the entire surface.
6. Spread a layer of whipped cream over cookies, make sure all the cookies are covered and top with banana slices.
7. 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.
8. Cover with plastic wrap and refrigerate overnight.