Mini Banana Split Icebox Cakes
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 504
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 34
- Protein
- 6
- Cholesterol
- 82
- Sodium
- 234
- Total: 15 min
- Prep: 15 min
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
- 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.
- 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.
- 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.