Chocolate Peanut Butter and Banana Icebox Cake
Icebox cake is a make-ahead pudding staple.
- 130g smooth peanut butter
- 750ml cold whipping cream
- 120g sugar
- 5 bananas, sliced, plus additional for garnish
- 1 1/2 teaspoons vanilla extract
- 2 packs of chocolate wafer biscuits
In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.