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1
Put the mascarpone cheese and peanut butter in a bowl and beat together for about 30 seconds to a minute or until they are combined.
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2
Then add in the splenda and milk and beat again until the mixture goes fluffier.
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3
This should be about another minute or so but keep your eye on it that it doesn't go too thin.
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4
Set aside.
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5
Heat a small pan until it is very hot and then put in the slivered almonds and toast them for about 2 minutes, being careful they don't burn.
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6
Remove from the burner and set aside.
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7
Put the toasted almonds into a mini chopper / food processor and blitz for a few seconds until they are broken up but not yet crumbed.
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8
Break up the graham crackers and add those and 1 1/2 tablespoons of the sugar-free chocolate syrup into the mini chopper with the almonds.
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9
Blitz again until you have a crumb mixture.
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10
The timing on this depends on your machine and the size of your graham cracker chunks but it is usually between 90 seconds and 2 minutes.
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11
Set out four wine glasses or parfait dishes and lightly drizzle the bottom of each glass with chocolate syrup.
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12
Spoon a layer of the crumb mixture into each glass.
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13
Then add a layer of the peanut butter mixture.
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14
Top the peanut butter mixture with a few slices of bananas then drizzle the bananas with the chocolate syrup.
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15
Repeat the layers and finish up with the banana slice layer on top.
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16
If you are going to serve them straight away simply add a dollop of cool whip on top of each glass and drizzle lightly with any remaining chocolate syrup.
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17
If you are going to serve them a bit later then you can but the in the fridge for a little bit prior and then add the cool whip and drizzled chocolate just before serving.
