-
1
Cut cake into 1 - 1 1/2 squares.
-
2
Set aside.
-
3
Beat the sugar, cream cheese, and peanut butter together in medium bowl until creamy and smooth.
-
4
Fold in 6 oz of Cool Whip.
-
5
(Reserve last 2 oz to use as topping.
-
6
).
-
7
Slice 2 of the bananas in approximately 1/4 inch slices.
-
8
(Reserve third banana.
-
9
).
-
10
Please note: Amounts of each ingredient will depend on the type of glass or bowl you choose.
-
11
I used a parfait glass that was about 3 1/2 inches in diameter (top) and about 4 inches high.
-
12
To assemble your train wrecks, press each layer in firmly to compact.
-
13
Press 3-4 pieces of cake in bottom of parfait glass.
-
14
Top with 3-4 slices of banana.
-
15
Squirt enough chocolate sauce to cover the bananas.
-
16
Add 1/4 c of the peanut butter mixture.
-
17
Repeat layers until the parfait glass is almost full.
-
18
(I repeated my layers three complete times, so that the peanut butter mixture was on top.
-
19
).
-
20
Repeat, filling other parfait glasses.
-
21
Cover with plastic wrap and refrigerate for 2 - 3 hours.
-
22
Right before serving, slice reserved banana into approximately 1/4 inch slices.
-
23
Remove train wrecks from fridge and top with a plop of the reserved whipped topping, 2-3 slices of banana and a chunk of chocolate cake.
-
24
For the risk-takers in your life: Top with additional chocolate syrup!
-
25
Enjoy!
