Peanut Butter-Chocolate Banana Cream Pie
35 Nilla wafers, finely crushed
1/4 c. (1/2 stick) melted butter
2 medium bananas, sliced
2 squares semi sweet baking chocolate, divided
1/2 c. peanut butter
2 c. milk
2 pkg. (4 servings each) vanilla instant pudding
2 c. thawed Cool Whip topping, divided
2 Tablespoons peanuts, coarsely chopped
350 degree oven. Mix wafer crumbs and butter until blended, press firmly onto bottom
and up sides of 9” pie plate. Bake 5-8 min. Cool completely.
Top with bananas. Make chocolate curls using a vegetable peeler from 1/2 square of the
chocolate, reserve for garnish.
Microwave remaining chocolate and peanut butter on high, 1 minute: stir until
chocolate is completely melted and mixture is well blended. Drizzle over bananas, set
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until
well blended. Gently stir in 1 cup of Cool Whip. Spread over bananas: top with
remaining 1 cup Cool Whip.
Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just
before serving. Store leftover pie in refrigerator.
Makes 10 servings