Almond P.B. Choco-nana Delight

Posted: Mar 27 2011



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My nine-year-old son, Korben, has turned into quite the chef. Unfortunately, his favorite thing to make is desserts. So as his talents become more developed, my waistline becomes more expansive!! Hey! I've got to support my son's pursuits, right?

He checked out a cookbook from the library last week and tried a recipe that turned out absolutely delicious. We changed a few things in it and it was mighty hard not to go after another piece. We affectionately titled it "Almond P.B. Choco-nana Delight." Try it this week and watch your family beg for more! By the way, we doubled the recipe to make it in a 9" x 13" baking dish. You can also half the recipe and make a pie. Or better yet, go ahead and double the recipe, make two pies, eat one tonight and store the other one in the freezer for later. Oh, the possibiilities!!

Ingredients:
32 cream-filled chocolate sandwich cookies (oreos)
1/2 cup almonds
4 Tbsp melted butter
2 cups creamy peanut butter
2 (8 oz.) packages cream cheese
3 cups confectioner's sugar
2 cups heavy cream
2 tsp almond extract
4 small bananas

Combine the almonds and cookies in a food processor until they are all crumbly. Place the crumbs in a bowl and mix in the melted butter. Press the crumb mixture into the bottom of a 9" x 13" baking dish (or two pie pans).

In a large bowl, combine the peanut butter and cream cheese. You can use the paddle attachment to your mixer or those corkscrew looking things that fit into your hand mixer. After it's creamed together, mix in the confectioner's sugar with the mixer on low.

In another bowl, beat the whipping cream with a whisk attachment on your blender until it is stiff and forms peaks.

Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture. Don't overmix.

Peel and slice the bananas and layer them on the crust. Check out Korben doing his thing! (And check out my messy kitchen, too!).

Spoon the filling on top of the bananas and smooth it out. Crumble up a few cookies on top and then cover with plastic wrap. Stick it in a freezer and allow to freeze for at least four hours before eating.


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