Serves 12, 1/12 cake per serving
4 C fat free whipped topping, divided
3 small bananas, ripe, chopped
40 chocolate wafers, divided
1/2 C creamy, reduced fat, peanut butter
Line an 8X8 baking dish with plastic wrap.
In a small bowl, combine 1 1/2 C whipped topping and bananas. Set aside.
Crush 4 wafers into crumbs. Set aside.
Using an electric mixer, on low speed, combine remaining whipped topping and peanut butter.
Spread 1 C peanut butter mixture across bottom and sides of prepared dish. Top with 9 cookies.
Spread 1 C banana mixture on top of cookies.
Add a second layer of cookies. Spread 1 C banana mixture on top.
Make a third layer of cookies. Top with 1 C banana mixture.
Add a fourth layer of cookies. Spread 1/2 C peanut butter mixture thinly across top.
Tightly cover pan. Chill cake and remaining peanut butter mixture overnight.
Remove cover and place serving platter on top of pan. Flip over to unmold cake.
Remove plastic wrap. Spread remaining peanut butter mixture over cake. Garnish with reserved crushed cookies (4 that were set aside).