Ice Cream Box Cake (Vegan)

Banana Peanut Butter Ice Cream Box Cake (Vegan)

I know that my blog is committed to keeping college students healthy and within their budget, but this recipe seems to be neither of those… Granted, this is a full fat recipe, so eat sparingly. Also, it requires 2 cans of coconut milk, so you may need to make a stop at a specialty grocery store. Nevertheless, if you bring this to a party, I can guarantee you that it is going to get eaten first. Thanks to Lauren, my roommate, for providing me with the inspiration to make this recipe! 

Ingredients:

-2 cans full fat coconut milk  (You can view the recipe here: Vegan Cool Whip)

-1/2 cup of smooth peanut butter

- 1 teaspoon of vanilla

- 1/2 cup powdered sugar

-2 packages of vegan chocolate cookies: Kedem Chocolate Tea Biscuits or Oreos

-5 bananas

Directions:

1) In a blender, mix the peanut butter and 1/2 cup of coconut milk cream. 

2) Move the peanut butter mixture to a separate bowl and wash the mixer and blender thoroughly.

3) Whip the rest of the coconut milk, vanilla, and powdered sugar until firm and has peaks.

4) Fold the peanut butter fluff into the whipping cream (making sure the mixture remains fluffy)

5) In a spring pan, put a layer of the chocolate wafers first. 

6) Finish the pie by putting a layer of fluff + banana + wafer + banana + fluff+ circle of bananas on top. 

7) Sprinkle the cake with 1/3 cup of crushed cookies.

8) Freeze for 4 hours and then enjoy!