Banana Split Ice Cream Cakes

Ingredients:

• 12 pcs. (80 g) chocolate wafer cookies
• 1/2 small banana, cut into slices
• 1/2 cup chilled heavy cream
• 3 tablespoons powdered sugar
• 1/4 tsp vanilla extract
• Chocolate syrup or sauce for topping
• 2 tbsp chopped roasted peanuts for sprinkling (optional)
• 2 maraschino cherries in liqueur for garnish (optional)
• 1/2 cup diced strawberries, plus a few slices for garnish

Preparation:

1. In a blender, puree the strawberry cubes with 1-2 tablespoons of water until smooth. Whip the cream with a mixer for 3-5 minutes until stiff peaks form. Add the powdered sugar. vanilla extract and strawberry puree and beat for another 1-2 minutes.
2. For each serving, place a chocolate chip cookie on a plate. Top with 1 tablespoon of strawberry-whipped cream, then top with another cookie and press lightly. Continue stacking cookies and whipped cream in the same order until you have a stack of 6 cookies. The last cookie to top should be a cookie.
   
   Wrap the cakes in plastic wrap and freeze for 3-4 hours until the frosting is firm. Cover the remaining whipped cream and freeze.
3. Before serving, smooth the edges of the cakes with a spatula or knife. Top the cakes with strawberry and banana slices and some of the remaining cream. Drizzle with chocolate syrup. Sprinkle the cakes with peanuts and garnish. cherries in liqueur.