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Vanilla wafer crust freezer pie and alcoholic milkshakes - the perfect summer treat!
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Peanut Butter Freezer Pie with Chocolate and Bananas
1 1/2 cups vanilla wafer cookies (about 30)
1 1/2 cups packed light brown sugar
3 tablespoons unsalted butter, melted
2 cups sliced bananas
4 oz. cream cheese, softened
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
2 8 oz. containers frozen whipped topping, thawed
Pulse the cookies in a food processor until finely ground. Add ½ cup of the brown sugar and the melted butter and pulse 2 to 3 times more until combined. Press the crumbs evenly into a 9 x 13 inch casserole dish that has been pre-greased with cooking spray. Chill in the refrigerator while preparing filling.
Combine the cream cheese, peanut butter, vanilla extract and remaining sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed until smooth. Add in half of the whipped topping and whisk until combined. Add the remaining whipped topping and whisk on high until completely smooth.
Remove casserole dish from the refrigerator and place bananas over crust in one even layer. Drizzle half of the chocolate syrup over top. Add peanut butter whipped topping over the bananas and chocolate and evenly spread. Drizzle remaining chocolate syrup over the top. Cover with plastic wrap and freeze for at least 5 hours. When ready to serve let stand at room temperature for about 10 minutes.
3 scoops chocolate ice cream
3 oz. coffee-flavored liqueur
3 oz. dark rum
3 tablespoons malt powder
6 oz. seltzer
10 coffee beans, crushed
Bittersweet chocolate shavings for garnish
In a blender combine the coffee liqueur, dark rum, malt and ice cream. Blend until smooth. Pour into 4 glasses, top off with seltzer and garnish with coffee beans and chocolate shavings.