Banana Split Icebox Cake

One of the best things about making an icebox cake is that no baking is involved. The process of layering cookies and whipped cream or custard, followed by chilling for a few hours in the “icebox” (the refrigerator), creates a dessert with a moist cake texture. This retro dessert comes together quickly, yet still manages a major wow factor both visually and taste-wise.

Ingredients (serves 8)

3⁄4 pound strawberries, hulled and sliced
6 bananas, sliced
21⁄2 cups chilled heavy cream
1 cup powdered sugar
1⁄2 teaspoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies
1⁄4 cup chocolate syrup or sauce
3 Tablespoons chopped toasted peanuts
1 maraschino cherry, for garnish (optional)

Directions

In a blender, puree 1⁄2 cup of the strawberries with 1 tablespoon water until thick and smooth. Set aside another 1⁄2 cup sliced strawberries and 1⁄2 cup sliced banana for garnish.

Using an electric mixer, whip the cream until soft peaks form, 3-5 minutes. Add the sugar, vanilla, and strawberry puree and continue whipping until slightly stiff peaks form, about 2 minutes more.

In a 9-inch springform pan, arrange a layer of cookies (about 16) in a circle, overlapping them to fit. Spread about 1/5 of the strawberry whipped cream over the cookies, making sure to cover them completely. Top with about 1/4 each of the strawberry and banana slices. Repeat the layering to make a total of 5 layers, finishing with the whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.

Run a small spatula around the edge of the cake to release it, unhook the springform pan, and transfer the cake (on the springform base) to a serving plate. Drizzle the cake with the chocolate syrup, sprinkle with the peanuts, and top with the reserved strawberries and bananas, and, if desired, a maraschino cherry.

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