Icebox Cake
Make sure the bananas are very ripe for best flavor.

COOK: 30 minutes

TOTAL: 30 minutes, plus 5 hours chilling time

MAKES: 10 servings

2 cups heavy or whipping cream

3 tablespoons confectioners' sugar

1 teaspoon vanilla extract

2 small ripe bananas, diced (about 1 1/3 cups)

35 chocolate wafer cookies

3 tablespoons semisweetchocolate pieces

1. In large bowl, with mixer at medium speed, beat heavy cream, sugar and vanilla until stiff peaks form. Spoon half the whipped cream into another bowl; cover and refrigerate.

2. With rubber spatula, gently fold bananas into remaining whipped cream.

3. On one side of each of 6 chocolate wafers, spread about 2 heaping teaspoons bananawhipped cream. Stack wafers on top of each other. Top stack with a plain wafer.

4. Repeat stacking wafers on top of each other until all wafers are used, making 5 stacks of 7 wafers each.

5. Turn each stack on its side; place stacks, one behind the other so that rounded edges overlap slightly to form a log on platter.

6. Frost log with reserved whipped cream and decorate with chocolate pieces. Cover and refrigerate at least 5 hours or overnight to allow wafers to soften.

. Each serving: About 300 calories, 3 g protein, 26 g carbohydrate, 22 g total fat (12 g saturated), 65 mg cholesterol, 145 mg sodium.

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