Recipes

[DiAnne]

This recipe is also from Siri Daly's cookbook.  It was well received by company.

16 oz Nutter Butter sandwich cookies, plus a few more crushed for garnish.
1/2 cup salted dry roasted peanuts
1/2 cup unsalted butter, melted

1 - 8oz package cream cheese, softened
1 cup packed light brown sugar
3/4 cup creamy peanut butter
1 cup heavy cream
2 t vanilla extract
2 med bananas

1 cup heavy cream
1/2 t vanilla extract
3 T powdered sugar

Preheat oven to 350.  Process cookies and peanuts in a food processor until finely chopped (about 1 minute).  Stir together cookie mixture and melted butter.  Press mixture on the bottom and up the sides and onto the lip of a lightly greased 9 inch pie plate.  Bake until lightly browned (10-12 minutes).  Cool completely on a wire rack (approx. 30 minutes).

Beat cream cheese, brown sugar, peanut butter and 1 T heavy cream with an electric mixer on med speed until light and fluffy (about 2-3 minutes).  Set aside.  Beat the remaining heavy cream in a bowl and add the vanilla on med speed until stiff peaks form.  Fold 1/3 of the whipped cream into the peanut butter mixture, then gently fold the remaining into the peanut butter mixture  

Slice the bananas and place in an even layer on the crust.  Spread the peanut mixture evenly over the bananas.  

Beat the remaining 1 cup of heavy cream and vanilla on medium speed until foamy.  Increase speed to medium-high and gradually add the powdered sugar, beating until stiff peaks form.  Dollop the topping over the peanut mixture.  Chill for 2 hours.  Garnish with chopped peanuts and crushed cookies if desired.