This unbelievably simple yet impressive no-bake, make-ahead dessert is guaranteed to be a hit at your next summer gathering!
Prep Time: 15 minutes (plus overnight to chill & soften cookies)
Cook Time: N / A
Yield: 12 Servings
- 4 cups fat free whipped topping, divided
- 3 small ripe bananas, chopped
- 40 chocolate wafer cookies, divided
- 1/2 cup reduced fat creamy peanut butter
Line an 8x8 pan with plastic wrap. Toss together 1 ½ cups whipped topping and bananas, reserve. Place 4 wafer cookies in a small baggie and crush to crumbs. Reserve.
Use an electric mixer on low to combine remaining 2 ½ cups whipped topping and peanut butter. Spread 1 cup peanut butter mixture across bottom and sides of lined pan. Set aside remaining peanut butter mixture. Place 9 cookies in bottom of pan (3x3). Spread 1 cup banana mixture across. Place another 9 cookies in a 2nd layer and spread another cup of banana mixture. Make a 3rd layer of cookies and banana mixture and finish with a layer of cookies. Spread ½ cup peanut butter mixture thinly across top of cookies.
Wrap tightly with plastic wrap and chill overnight with remaining peanut butter mixture. When ready to serve, remove cover, place serving platter on top of pan, and flip over to un-mold cake. Remove the plastic wrap that was lining the pan and spread remaining peanut butter mixture over the surface of the cake. Garnish with crushed cookies and serve.