Peanut Butter and Banana Icebox Cake

• Vegetarian

• Produce

  • 5 Bananas, medium

• Condiments

  • 9/16 cup Peanut butter, creamy

• Baking & Spices

  • 2 1/2 cup Powdered sugar

• Snacks

  • 20 oz Peanut butter cookies

• Dairy

  • 8 oz Cream cheese
  • 2/3 cup Heaving whipping cream
  • 1 7/8 cup Heavy whipping cream
  • 1/2 cup Milk

Found on julieseatsandtreats.com

Description

Ingredients

• 1 3/4 c. plus 2 Tbsp heavy whipping cream, divided
• 2 c. powdered sugar, divided
• 8 oz cream cheese, softened
• 1/2 c. creamy peanut butter
• 20 oz (about 1 1/2 packages) peanut butter cookies
• 1/2 c. milk in small bowl
• 5 medium bananas
• 2/3 c. heaving whipping cream
• 1/2 c. powdered sugar
• 1 Tbsp creamy peanut butter

Directions

• Prepare the first batch of whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ¾ cups (414 ml) of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add 1 cup (130 g) powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
• Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy, and scrape down the sides of the bowl. Add the peanut butter and remaining 2 tablespoons (30 ml) of heavy whipping cream, and continue beating until the mixture is completely smooth, scraping down the bowl occasionally. Slowly add the last cup (130 g) of powdered sugar and beat into the mixture until all of the ingredients are well combined. Fold the prepared whipped cream into the peanut butter mousse and blend with a spatula until well mixed. Divide the mousse in half.
• To assemble the dessert, line the bottom of a 9-inch (23-cm) square dish at least 2 ½ inches (6 cm) tall with parchment paper. Start by dipping both sides of the peanut butter cookies into the bowl of milk. This helps soften them. Line the bottom of the dish with 1 layer of cookies, cutting to fit if necessary. Spread half of the peanut butter mousse evenly over the bottom layer of cookies. Peel and thinly slice the bananas, placing a single layer over the peanut butter mousse. Repeat the cookie layer, dipping the cookies in milk first. Then add the remaining peanut butter mousse and another layer of sliced bananas.
• For the topping combine the whipping cream and powdered sugar as described above to prepare a second batch of whipped cream. Spread the whipped cream over the bananas. Lastly, microwave 1 tablespoon (11 g) of peanut butter and drizzle it over the top of the whipped cream. Cover the dessert and refrigerate for 4 to 6 hours to allow the mousse to set.
• Prepare the first batch of whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ¾ cups (414 ml) of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add 1 cup (130 g) powdered sugar and continue beating on high speed until stiff peaks form. Set aside. Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy, and scrape down the sides of the bowl. Add the peanut butter and remaining 2 tablespoons (30 ml) of heavy whipping cream, and continue beating until the mixture is completely smooth, scraping down the bowl occasionally. Slowly add the last cup (130 g) of powdered sugar and beat into the mixture until all of the ingredients are well combined. Fold the prepared whipped cream into the peanut butter mousse and blend with a spatula until well mixed. Divide the mousse in half. To assemble the dessert, line the bottom of a 9-inch (23-cm) square dish at least 2 ½ inches (6 cm) tall with parchment paper. Start by dipping both sides of the peanut butter cookies into the bowl of milk. This helps soften them. Line the bottom of the dish with 1 layer of cookies, cutting to fit if necessary. Spread half of the peanut butter mousse evenly over the bottom layer of cookies. Peel and thinly slice the bananas, placing a single layer over the peanut butter mousse. Repeat the cookie layer, dipping the cookies in milk first. Then add the remaining peanut butter mousse and another layer of sliced bananas. For the topping combine the whipping cream and powdered sugar as described above to prepare a second batch of whipped cream. Spread the whipped cream over the bananas. Lastly, microwave 1 tablespoon (11 g) of peanut butter and drizzle it over the top of the whipped cream. Cover the dessert and refrigerate for 4 to 6 hours to allow the mousse to set.
• Prepare the first batch of whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ¾ cups (414 ml) of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add 1 cup (130 g) powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
• Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy, and scrape down the sides of the bowl. Add the peanut butter and remaining 2 tablespoons (30 ml) of heavy whipping cream, and continue beating until the mixture is completely smooth, scraping down the bowl occasionally. Slowly add the last cup (130 g) of powdered sugar and beat into the mixture until all of the ingredients are well combined. Fold the prepared whipped cream into the peanut butter mousse and blend with a spatula until well mixed. Divide the mousse in half.
• To assemble the dessert, line the bottom of a 9-inch (23-cm) square dish at least 2 ½ inches (6 cm) tall with parchment paper. Start by dipping both sides of the peanut butter cookies into the bowl of milk. This helps soften them. Line the bottom of the dish with 1 layer of cookies, cutting to fit if necessary. Spread half of the peanut butter mousse evenly over the bottom layer of cookies. Peel and thinly slice the bananas, placing a single layer over the peanut butter mousse. Repeat the cookie layer, dipping the cookies in milk first. Then add the remaining peanut butter mousse and another layer of sliced bananas.
• For the topping combine the whipping cream and powdered sugar as described above to prepare a second batch of whipped cream. Spread the whipped cream over the bananas. Lastly, microwave 1 tablespoon (11 g) of peanut butter and drizzle it over the top of the whipped cream. Cover the dessert and refrigerate for 4 to 6 hours to allow the mousse to set.

Nutrition