Peanut Butter Banana Icebox Cake

• 1/3 cup powdered sugar, sifted
• 1 pint whipping cream, chilled
• 1/3 cup smooth peanut butter, such as Skippy
• 2 7.25-ounce packs Pepperidge Farm Chessmen cookies
• 4 bananas, sliced about the same thickness as the cookies
• 1 2-ounce pack Goldenberg's Peanut Chews, roughly chopped

1. In the bowl of a stand mixer or, if using a handheld mixer, in a large mixing bowl, beat powdered sugar and 1 1/2 cups of whipping cream until soft peaks form.
2. In a medium bowl, whisk the peanut butter until it's smooth. Whisk in the remaining 1/2 cup whipping cream until it's blended into the peanut butter and the mixture looks smooth and glossy, like a ganache.
3. Fold peanut butter mixture into the whipped cream until just incorporated. Chill the peanut butter cream for about 20 minutes if it seems a little loose.
4. Spread a thin layer of peanut butter cream on the bottom of 9 cookies. Arrange them on a serving dish, cream side down, so the cookies form a flat three-by-three layer. Top with a single layer of banana slices, then a cup of the peanut butter cream, spread to the edges. Top with nine more cookies, another layer of bananas, and another cup of cream, spread to the edges. Repeat these three layers twice more, ending with a top layer of cream. You should have used 36 cookies. Sprinkle with chopped Goldenberg's Chews and a chess cookie, if you wish.
5. Refrigerate overnight or up to 24 hours. The layers should be soft enough to cut through with a sharp knife. Slice and serve.

powdered sugar, whipping cream, smooth peanut butter, cookies, bananas, pack goldenbergus peanut chews

Taken from food52.com/recipes/68694-peanut-butter-banana-icebox-cake (may not work)