Icebox Cake

From Good Housekeeping...  Make sure the bananas are good and ripe for best flavor...

ICEBOX CAKE
2 cup(s) heavy or whipping cream
3 tablespoon(s) confectioners' sugar
1 teaspoon(s) vanilla extract
2 small (about 1 1/3 cups) bananas, ripe, diced
35 chocolate wafer cookies
3 tablespoon(s) semisweet-chocolate pieces
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.


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

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

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

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

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.