Mini Banana Split Icebox Cakes

• 1/2 cup strawberries diced, plus sliced strawberries for topping
• 1/2 cup heavy cream chilled
• 3 tablespoons confectioners sugar
• 1/4 teaspoon vanilla extract
• 12 chocolate wafer cookies
• 1/2 banana small, sliced
• chocolate syrup for topping
• 2 tablespoons toasted peanuts chopped, for topping, optional
• 2 maraschino cherries for topping, optional

1. In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes.
2. For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream.
3. Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry.

strawberries, heavy cream, confectioners sugar, vanilla, chocolate, banana, chocolate syrup, peanuts, maraschino cherries

Taken from www.yummly.com/recipe/Mini-Banana-Split-Icebox-Cakes-1164584 (may not work)