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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This was adapted from a cookbook boxed set ( The Magic of Skippy Peanut Butter and Juicy Welch's Jelly Gift Set) that I received from my partner (and Fall PAC 2008 mom) Midwest Maven in the Cookbook Swap 2008. :) Note: cooking time is actually chilling time Ingredients:
2 small bananas, sliced thin |
2 tablespoons light rum |
1 (8 ounce) container whipped topping, thawed |
1/2 cup creamy peanut butter |
1 (3 ounce) package ladyfingers (about 24 ladyfingers) |
3 ounces brewed espresso (can use instant espresso or strong brewed coffee) |
cocoa powder, for garnishing |
Directions:
1. Gently toss sliced bananas with rum in a medium bowl. Set aside.
2. In a large mixing bowl, whisk together thawed whipped topping and peanut butter.
3. Arrange ladyfingers bottom side up on a serving platter into four rows of three. Brush arranged ladyfingers with a generous amount of the espresso or coffee.
4. Spread half of the peanut butter mixture evenly over the top of the arranged ladyfingers, then top with the bananas.
5. Brush bottoms of remaining ladyfingers with espresso or coffee, then arrange on banana layer, top side up. Spread remaining peanut butter mixture evenly over top and sides of tiramisu, then sprinkle with cocoa powder.
6. Chill for at least 30 minutes before serving. If desired, sprinkle each serving with more cocoa powder.
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