Peanut Butter-Chocolate Banana Cream Pie



35 vanilla wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 oz. semi-sweet chocolate, divided
1/2 cup creamy peanut butter
2 bananas, cut lengthwise in half, then crosswise into quarters
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding
2 cups cold milk
2 cups thawed whipped topping, divided
2 Tbsp. salted peanuts, coarsely chopped


Heat oven to 350ºF.
Mix wafer crumbs and butter until well blended
Press onto bottom and up side of 9-inch pie plate.
Bake 5 to 8 min. or until golden brown.
Cool completely.
Meanwhile, make chocolate curls from 1/2 oz. chocolate.
Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.
Stir until chocolate is completely melted and mixture is well blended.
Place bananas in crust
Drizzle with melted chocolate.
Beat pudding mixes and milk in large bowl with whisk 2 min.
Stir in 1 cup whipped topping.
Spread over bananas
Top with remaining whipped topping.
Refrigerate 3 hours.
Top with chocolate curls and nuts just before serving.

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