Peanut Butter-Chocolate Banana Cream Pie
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
- Heat oven to 350ºF.
- 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.
- 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 COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
- Refrigerate 3 hours.
- Top with chocolate curls and nuts just before serving.