frozen peanut-butter and banana bars

for the crust
20 thin chocolate wafers
2 tbls butter, melted, plus more for pan

for the filling
4 oz. cream cheese
1 1/4 cups confectioners sugar
1 cup heavy cream
1/2 cup peanut butter
1/2 tsp salt
3 to 4 bananas
1/4 cup chopped roasted peanuts

make the crust. preheat oven to 350 deg. in a food processor, process cookies until crumbs form. add buter, pulse until mixture holds together when squeezed.
butter an 8 inch square baking pan. line it with two crisscrossed rectangles of parchment paper. press in the crust firmly into bottom and slightly up sides. use the bottom of a measuring cup to help pat crums in evenly. bake until crust is firm and dry to the touch, 15 to 20 minutes cool to room temperature.

make the filling - in a clean food proxcessor, process cream cheese, sugar, heavy cream, peanut buter and salt until smooth and light, scraping sides of bowl as needed.

peel bananas, halve lengthwise. spread half the cream-cheese mixture over crust, top with a snug layer of bananas. cover with remaining cream cheese mixture, smoothing top. sprinkle with peanuts. cover with plastic wrap. freeze until firm, at least 6 hours.

to remove, wipe outsides of pan with a hot towel, run a knife around inside edge (between paper and pan) gently pull on paper to life out of pan. cut in 12 rectangles.

can be frozen up to four day covered with plastic wrap.

if you like peanut butter as much as i do you have to try this recipe. it takes a little time but its worth it. enjoy