Peanut Butter Banana Icebox Cake! Chocolate wafers between layers of peanut butter cream and bananas makes a no bake dessert that is deliciously light and decadent at the same time!
Review Recipe

Peanut Butter Banana Icebox Cake

Author Holly Nilsson
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Ingredients

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Crust
  • 1 1/2 cups chocolate cookie crumbs
  • 6 tablespoons melted butter
Icebox Cake
  • 4 cups heavy cream , divided
  • 3/4 cup smooth peanut butter
  • 1/3 cup powdered sugar
  • 27 chocolate wafers
  • 3 small bananas
  • Fudge sauce homemade or store bought

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Instructions

  1. Line an 8x8 pan with plastic wrap.
  2. Combine butter & cookie crumbs until moist. Press into the bottom of prepared pan. Refrigerate.
  3. Whip 2 1/2 cups heavy cream and powdered sugar on medium high until fluffy. In a separate bowl, combine peanut butter and 1/2 cup heavy cream. Beat on medium high until fluffy. Fold whipped cream & peanut butter cream together.
  4. Spread 1/3 of the peanut butter cream over the cold crust. Top with 9 wafer cookies and half of the bananas. Spread 1/3 of the cream over the bananas.
  5. Top the second layer of cream with 18 wafer cookies, overlapping them and remaining bananas. Add remaining peanut butter cream. Cover with plastic wrap and refrigerate overnight.
  6. Remove from pan using plastic wrap and transfer to a plate. Before serving, whip remaining cream and spread over cake. Garnish with fudge sauce and chocolate curls if desired.