Peanut Butter Banana Icebox Cake
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chocolate cookie crumbs
smooth peanut butter
Fudge sauce homemade or store bought
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Line an 8x8 pan with plastic wrap.
Combine butter & cookie crumbs until moist. Press into the bottom of prepared pan. Refrigerate.
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.
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.
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.
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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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