Traditional ice box cake is a favourite with kids of all ages. This version adds the scrumptious combination of peanut butter and banana and a hint of chocolate and it’s a cinch to make!
- Prep: 15 min
- Refrigeration: 8 h
- 1/2 cup (125 mL) smooth peanut butter
- 1 1/2 cups (375 mL) 35 % cream
- 1/4 cup (60 mL) icing sugar
- 36 (about 3/4 of a 200 g package) chocolate wafer cookies
- 3 large ripe bananas
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In small bowl, whisk peanut butter and 2 tbsp (30 ml) of the cream.
In a large, chilled bowl, whip remaining cream until soft peaks. Beat in icing sugar just until stiff. Fold one-quarter into the peanut butter mixture; add back to remaining whipped cream and beat just until blended (do not over beat).
On a serving plate, spread about 1 tbsp (15 ml) of the cream mixture thinly in about a 6 inch (15 cm) circle. Arrange 8 of the chocolate wafers in a circle on top of the cream; arrange 4 wafers in the centre, overlapping slightly. Drop one-third of the cream mixture by spoonfuls over wafers and gently spread to cover wafers. Slice 1 of the bananas and arrange slices on top of cream, keeping them inside the edge of the cream.
Repeat another layer with half of the remaining wafers, cream and 1 banana. Top with a layer of cookies then the remaining cream, spreading smoothly. Cover loosely and refrigerate for at least 8 hrs until wafers are softened or for up to 1 day.
Just before serving, slice remaining banana and arrange in an overlapping circle around top edge of cake. Cut into wedges.
For an extra-special decoration, top the cake with shaved dark chocolate or drizzle with melted chocolate after garnishing with the banana.
Kids Tip: Kids can help measure the ingredients and assemble the cake – have them arrange the cookies, spread the cream and arrange the banana slices.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 44 mg|
|Vitamin A:||19 %|
|Vitamin B6:||16 %|
|Vitamin E:||21 %|