Peanut-butter lovers will go nuts for these frozen treats.

Everyday Food, September 2004


Credit: David Loftus

Recipe Summary

30 mins
7 hrs
Makes 12 to 16


For the crust
For the filling


Instructions Checklist
  • Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies until crumbs form. Add butter; pulse until mixture holds together when squeezed. Prepare crust as directed below. Bake until crust is firm and dry to the touch, 15 to 20 minutes. Cool to room temperature.

  • Make the filling: In a clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides of bowl as needed.

  • Peel bananas; halve lengthwise. Spread half the cream-cheese mixture over crust; top with a snug layer of bananas. Cover with remaining cream-cheese mixture, smoothing top. Sprinkle with peanuts; cover with plastic wrap. Freeze until firm, at least 6 hours.

  • To remove, wipe outsides of pan with a hot towel; run a knife around inside edge (between paper and pan). Gently pull on paper to lift out of pan. Cut into 12 rectangles.

  • Make the crust:Butter an 8-inch square baking pan. Line it with 2 crisscrossed rectangles of parchment paper.Press crust firmly into bottom and slightly up sides. Use the bottom of a measuring cup or small bowl to help pat crumbs in evenly.

Cook's Notes

This dessert can be frozen for up to 4 days, covered well with plastic wrap.


Substitution: Natural peanut butter, made without sugar, works well in this recipe. Or you can substitute cashew or almond butter. Be sure to mix well before using.