Spiced Dulce De Leche Banana Icebox Cake

• For the spiced dulce de leche:
• 2 cans sweetened condensed milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• For the icebox cake:
• 1 pint heavy whipping cream
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 6 ounces dulce de leche
• 1 box chocolate wafers (like Nabisco Famous Chocolate Wafers)
• 2 bananas, sliced

1. Mix milk with spices and pour into three 8-ounce canning jars. Gently secure the lids, put in a slow cooker, and fill with hot water so that the water level is even with the top of the milk in the jars. Cook for about 6 hours on low, until milk has browned. Tighten lids and put in fridge.
2. Whip cream with vanilla and salt just until stiff peaks form. Drizzle in dulce de leche and mix until incorporated. Layer cookies, whipped cream, and banana slices. (I chose to expose the edges of the cookies a la Smitten Kitchen for a mix of crunch and soft cookie.) Put the cake in the freezer until firm, then let it sit on the counter about 10 minutes before serving.
3. Editors' note: We layered the cookies and the whipped cream by using 6 wafers for each layer, arranging them in the shape of a flower or a spoke, with one cookie at the center and 5 surrounding. We topped this with whipped cream, then put on a new layer of cookies, alternating with the layer below.

condensed milk, cinnamon, cardamom, cake, cream, vanilla, salt, leche, chocolate wafers, bananas

Taken from food52.com/recipes/22320-spiced-dulce-de-leche-banana-icebox-cake (may not work)