This post was created in partnership with Glutino Foods.
Have you ever made an icebox cake? I discovered icebox cakes last summer and fell in love. An icebox cake is a cake that “bakes” in the fridge and usually has layers of wafer cookies, something whipped, and whatever else you want to add.
I don’t think it gets any better than chocolate, peanut butter and bananas – so this icebox cake is my favorite combination ever!
This gluten-free icebox cake is super simple to make. You make a peanut butter whipped cream (with a hint of cream cheese that makes it extra dreamy) and layer it with Glutino Double Chocolate Crispy Cookie Thins and bananas.
It is perfect for hot summer days when you don’t want to turn on the oven. You’ll also want to snack on any extra crispy chocolate cookies because they are divine. I also love Glutino regular Crispy Chocolate Chip Cookies!
Icebox is a retro dessert that is still a total crowd-pleaser. It is also fun for kids to make! My son loves to help layer the cookies and bananas.
This is a dessert you’ll want to make and eat a few hours after assembling it. It won’t keep overnight, but I usually can’t wait that long anyway. I find that 1-3 hours is the best time frame to eat this after putting it together. Beware that it is definitely a messy, crunchy, creamy dessert when you cut into it, but some of the best desserts are messy ones!
Ice Box Cake from This Mess is OursPrint
The peanut butter whipped cream turns out best if you use creamy, smooth (not natural) peanut butter. This icebox cake is best served 1-3 hours after you assemble it.
- 1/3 cup smooth peanut butter
- 3 oz cream cheese, softened
- 2 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 2 bags Glutino Double Chocolate Crispy Cookies
- 4-5 bananas, sliced
- cocoa powder for topping (optional)
- In a large mixing bowl, add the peanut butter and cream cheese. Using a hand mixer, mix to combine. Slowly add the whipping cream, mixing until incorporated after each addition. Add the powdered sugar and vanilla and mix to combine.
- In a small springform pan (any size will work but I prefer a smaller 8-inch pan for a narrower cake), place a layer of cookies at the bottom. It is ok to use broken cookies to cover the bottom of the pan.
- Spread with 1/3 of the peanut butter whipped cream mixture. Top with the bananas. Repeat the layers again, ending with the last 1/3 peanut butter whipped cream for the topping.
- Refrigerate for 1-3 hours. (Any longer and cookies/bananas won’t hold up.) Top with cocoa powder and bananas. Slice and enjoy!
- Serving Size: 8