PEANUT BUTTER AND BANANA PARFAITS

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SERVES 6

TOTAL TIME: 25 minutes

Crunchy peanut butter may be substituted for the creamy peanut butter, and obviously it will lend a crunchy texture. To crush Nilla Wafers quickly and easily, place them in a zipper-lock bag and hit lightly with a rolling pin.

1¼	cups heavy cream, chilled
1	teaspoon vanilla extract
8	ounces Marshmallow Fluff
1	cup smooth peanut butter
¼	cup whole milk
3	ounces (24 cookies) Nilla Wafers, crushed (¾ cup)
3	bananas, peeled and sliced thin
¼	cup unsalted dry-roasted peanuts, chopped

1. Using stand mixer fitted with whisk, whip cream and vanilla together on medium-low speed until frothy, about 1 minute. Increase speed to high and continue to whip until stiff peaks form, 1 to 3 minutes; transfer to bowl.

2. In now-empty mixer bowl, whip Fluff, peanut butter, and milk together until combined and smooth, about 1 minute.

3. Fold one-third of whipped cream into peanut butter mixture to lighten, then fold in remaining whipped cream until just incorporated. Reserve ½ cup mixture for topping.

4. Spoon half of remaining peanut butter mixture evenly into six 12-ounce parfait or sundae glasses. Sprinkle with half of cookie crumbs, and top with half of bananas. Repeat layering once more with remaining peanut butter mixture, remaining cookie crumbs, and remaining bananas. Garnish with reserved ½ cup peanut butter mixture, sprinkle with chopped peanuts, and serve.