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chocolate banana cream cheese icebox cake

kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a very nice recipe-made from items in my pantry..I wanted to make something special for Father's Day Dessert.....The next time I think I will try strawberry jam instead of the peanut butter...just because it will be pretty. My kitchen torch was nowhere to be found so I could not torch the top..I'll have to check around for it..LOL You could also use a box of graham crackers instead of the cookies.....and nuts instead of the chocolate chips...

yield 9 to 12
prep time 35 Min
method Refrigerate/Freeze

Ingredients For chocolate banana cream cheese icebox cake

  • 25 oz
    bag chocolate sandwich cookies-not oreos
  • 3 oz
    package instant banana pudding
  • 2 c
    milk
  • 9 oz
    container thawed whipped topping
  • 8 oz
    package cream cheese,softened
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    creamy peanut butter,optional
  • 1/2 c
    chocolate chips
  • 13 oz
    jar marshmallow fluff

How To Make chocolate banana cream cheese icebox cake

  • 1
    Line the bottom of a 9x13-inch baking pan with cookies, breaking them to fit if necessary. set aside.
  • 2
    In a medium bowl combine the pudding and milk; stir until well mixed. Fold in thawed whipped topping,stir to blend. Set aside.
  • 3
    Combine the cream cheese and sugar, beating or whisking until smooth. Add peanut butter to the cheese mixture, whisk until blended. Set aside.
  • 4
    Spread the banana pudding mixture evenly over the cookies in the prepared pan. Add another layer of cookies over the pudding.
  • 5
    Spread the peanut butter mixture over the cookies carefully. Add a bit of water to the peanut butter/cheese mixture if needed to make it spreadable ,but not soupy.
  • 6
    Sprinkle chocolate chips on top of the peanut butter layer.
  • 7
    Place the marshmallow fluff in a microwave safe bowl and heat about 25 seconds, or until spreadable. Spread over chocolate chip layer.
  • 8
    Using a kitchen torch, toast the layer of marshmallow fluff until golden.(if not serving immediately, keep in the refrigerator and torch the each individual serving.. Leftovers should be stored in the fridge for up to 4 days. Enjoy. Note: Sometimes I use jam in place of the peanut butter.
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