Peanut Butter Banana Icebox Cake

DSC_0027I am notorious for trying out new recipes on guests.  I know they say not to do that, and it makes sense...what if it's a total flop?  But I just can't help myself.  So we were having some friends over for dinner a couple of weeks ago, and I was looking for a new idea for dessert.  If you've been around the blog before, you know my love affair with peanut butter is no secret, so immediately, my mind went there.  And I happened to know our guests share my affinity for peanut butter.  It seems icebox cupcakes and cakes are all the rage lately, but until now, I really was uninterested.  I mean, layering cookies with pudding so they get all mushy just didn't sound that appealing to me.  But something in my head clicked with the peanut butter and bananas, so I decided to combine my beloved peanut butter with this recent trend.  I am so glad I gave it a chance, because, wow!What I came up with was really easy but so amazingly delicious.  Here's how it came together.  I took some vanilla wafer cookies, then layered on a vanilla pudding, peanut butter, whipped topping concoction (basically what I made in a previous trifle recipe), followed by a layer of bananas.  Then I repeated the cookies and pudding layers and topped with peanut butter chips, and of course, chocolate chips.  Because where there is peanut butter, there must be chocolate.  The result was a mind-boggling deliciously fluffy dessert.  It's so satisfying, you'd never know it's so simple.  The combination of peanut butter, banana, and chocolate is pure bliss.  I think this will be my go to dessert to bring to cookouts this summer!DSC_0034

Peanut Butter Banana Icebox Cake

Ingredients:

  • 3.4 oz instant vanilla pudding (I used fat free sugar free)
  • 1 3/4 cups cold skim milk
  • 1/2 to 2/3 cup peanut butter, depending on how much you like
  • 8 oz whipped topping (lite or fat free if you like)
  • 1 box of vanilla wafer cookies
  • 2 large ripe bananas, sliced about 1/4" thick
  • peanut butter chips and/or chocolate chips for topping (optional)

In a medium bowl, whisk pudding mix and milk.  Allow to stand for about five minutes until set.  Whisk in peanut butter, and then fold in whipped topping.In an 8x8 or 9x9 pan (I actually used a 2.5 qt casserole dish), place a single layer of the cookies.  Top with 1/2 of the pudding mixture.  Then layer on the banana slices.  Repeat another layer of cookies and then another layer of pudding.  Top with peanut butter chips and/or chocolate chips.DSC_0019DSC_0022Refrigerate for at least 4-6 hours before serving in order to allow the cookies to soften. The longer it sets, the softer they will get.DSC_0031Eat, enjoy, repeat. :)

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