Peanut Butter-Chocolate Banana Cream Pie

by Michael Kyle

Ingredients


⦁ 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 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
⦁ 2 cups cold milk
⦁ 2 cups thawed COOL WHIP Whipped Topping, divided
⦁ 2 Tbsp. Salted Peanuts, coarsely chopped


Directions

  1. Heat oven to 350ºF.
  2. Mix wafer crumbs and butter until 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. Refrigerate.
  3. 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.
  4. Place bananas in crust; drizzle with melted chocolate.
  5. Beat pudding mixes and milk in large bowl with whisk 2 min.
  6. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
  7. Refrigerate 3 hours.
  8. Top with chocolate curls and nuts just before serving.
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