Ingredients
1½cupschocolate cookie crumbs
6tbspbutter,melted
4cupsheavy cream,divided
¾cuppeanut butter,smooth
⅓cuppowdered sugar
27chocolate wafers
3small bananas
fudge sauce
Preparation
Line an 8×8-inch pan with plastic wrap.
Combine the butter and cookie crumbs until moist. Press into the bottom of the prepared pan. Refrigerate.
Whip 2½ cups of heavy cream and powdered sugar in a bowl on medium-high until fluffy.
In a separate bowl, combine the peanut butter and ½ cup of heavy cream. Beat on medium-high until fluffy. Fold the whipped cream and peanut buttercream together.
Spread ⅓ of the peanut butter cream over the cold crust. Top with 9 wafer cookies and half of the bananas. Spread ⅓ of the cream over the bananas.
Top the second layer of cream with 18 wafer cookies, overlapping them and the remaining bananas. Add the remaining peanut butter cream.
Cover with plastic wrap and refrigerate overnight.
Remove from pan using plastic wrap and transfer to a plate. Before serving, whip remaining cream and spread over cake.
Garnish with fudge sauce and chocolate curls, serve, and enjoy!
