1

Line an 20-cm x 20-cm (8-inch x 8-inch) pan with plastic wrap.

2

In a bowl, toss together 375 ml (1 ½ cups) whipped topping and bananas; set aside.

3

Crush 4 wafer cookies into crumbs; place in a container and set aside.

4

Using an electric mixer on low speed, combine remaining 625 ml (2 1/2 cups) whipped topping and peanut butter.

5

To assemble cake, spread 250 ml (1 cup) peanut buttercream mixture across bottom and up sides of prepared pan; top with a layer of 9 cookies (3 rows of 3). Spread 250 ml (1 cup) banana mixture on top of cookies; add a second layer of 9 cookies. Spread 250 ml (1 cup) banana mixture on top again; make a third layer of 9 cookies. Top with 250 ml (1 cup) banana mixture again; finish with a fourth layer of 9 cookies and then spread 125 ml (1/2 cup)peanut buttercream mixture thinly across top of cookies. Tightly cover pan; chill cake and remaining peanut buttercream mixture overnight.

6

When ready to serve, remove cover and place serving platter on top of pan; flip over to unmold cake. Remove plastic wrap that was lining pan and spread remaining peanut buttercream mixture over cake top; garnish with reserved crushed cookies. Yields 1/12 of cake per serving.