Mini Banana Split Icebox Cakes
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
54
Spice
64
Sweetness
49
Sourness
34
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Heavy Cream (chilled)3 tbsps
Sugar (confectioners')1 tsp
Vanilla Extract1 small
Banana (sliced)Directions:
1
In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth
2
Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes
3
Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes
4
For each dessert, place a chocolate cookie on a plate
5
Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top
6
Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie
7
Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours
8
Cover and refrigerate the remaining whipped cream
9
Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes
10
Top each cake with a few strawberry and banana slices and some of the remaining whipped cream
11
Drizzle with chocolate syrup
12
Sprinkle with peanuts and top with a maraschino cherry
13
Photograph by Anna Williams