Peanut Butter-Chocolate Banana Cream Pie |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Bananas are drizzled with a chocolate-peanut butter mixture, topped with creamy pudding, spread with more whipped topping and sprinkled with chocolate curls and peanuts. Ingredients:
35 nilla wafers, finely crushed |
1/4 cup butter, melted |
2 squares baker's semi-sweet chocolate, divided |
1/2 cup planters creamy peanut butter |
2 medium bananas, halved lengthwise, quartered |
2 cups milk |
2 pkg. (4 serving size) jell-o vanilla flavor instant pudding |
2 cups cool whip whipped topping, divided |
2 tablespoons planters salted peanuts, coarsely chopped |
Directions:
1. Heat oven to 350 degrees F.
2. 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 chocolate square. Refrigerate.
3. Microwave remaining 1-1/2 chocolate squares 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.
4. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
5. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving.
|
|