Peanut Butter Banana Ice Box Cake Recipe

• servings: 9 servings
• active time: 8 hours 30 minutes
• total time: 8 hours 30 minutes

Ingredients

24 oz. cottage cheese

¼ cup all-natural drippy peanut butter

4 tablespoons maple syrup

~48 vanilla wafers

¼ cup mini chocolate chips (divided)

4 medium sliced bananas

fresh whipping cream

melted peanut butter

crushed wafer cookies

Directions

Place the cottage cheese into a blender and blend until smooth. Then add the peanut butter and maple syrup and blend until combined. Set aside.

Lay parchment paper into an 8x8-inch baking dish.

Sprinkle 2 tablespoons of chocolate chips on the bottom of the baking dish.

Pour half of the cottage cheese mixture on top of the chocolate chips.

Lay half of the banana slices flat across the top of the cottage cheese mixture.

Next, layer 24 of the nilla wafers making sure to keep them flat and not overlapping.

Repeat the above for the second layer.

Gently press the final layer of nilla wafers into the dish and cover with plastic wrap or tin foil.

Freeze for at least 8 hours or overnight.

To serve, flip the baking dish onto a cutting board. Allow the icebox cake to sit for 30 minutes before cutting.

Nutrition

• Calories: 360 kcal
• Total Fat: 14 g
• Total Carbohydrate: 49 g
• Dietary Fiber: 2 g
• Total Sugars: 28 g
• Protein: 12 g