Chocolate & Peanut Butter Pudding Pie with Bananas |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I created this pie in tribute to Elvis, who was my favorite entertainer, and to Hershey, Pennsylvania, the town where I was born. Ingredients:
1 cup chocolate wafer crumbs (about 20 wafers) |
1/4 cup butter, melted |
2 medium firm bananas |
3/4 cup creamy peanut butter |
2 ounces semisweet chocolate, chopped |
2 cups cold 2% milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
2 cups whipped topping, divided |
2 tablespoons chopped salted peanuts |
peanut butter cups, optional |
Directions:
1. In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack.
2. Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours.
4. Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups. Yield: 8 servings.
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