Mini Banana Split Icebox Cakes

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 2 servings
Save Recipe

Ingredients

1/2 cup diced strawberries, plus sliced strawberries for topping

1/2 cup chilled heavy cream

3 tablespoons confectioners' sugar

1/4 teaspoon vanilla extract

12 chocolate wafer cookies

1/2 small banana, sliced

Chocolate syrup or sauce, for topping

2 tablespoons chopped toasted peanuts, for topping (optional)

2 maraschino cherries, for topping (optional)

Directions

  1. In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes.
  2. For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream.
  3. Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Banana Split Sundae Cake

The Ultimate Banana Split Cake

Mini Brooklyn Blackout Icebox Cakes

Banana Split Ice Cream Cake