This delicious pie is amazing and too good not to share. It is so easy and yummy to prepare I could eat a slice of it every day! My two kids declared this is "one of the best pies Mom has ever made"! Yeah, it's that good. This is a great and quick dessert to make for after-dinner meal, afternoon snack, for entertaining, or to bring to a party.
PEANUT BUTTER-CHOCOLATE BANANA CREAM PIE
Make: 10 Servings
INGREDIENTS:
35 vanilla wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 oz. Baker's Semi-Sweet Chocolate, divided
1/2 cup creamy peanut butter
2 bananas, cut lengthwise in half, then crosswise into quarters
2 packages (3.4 oz each) Jell-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed (Cool Whip) whipped cream topping, divided
2 tablespoons Planter's Salted Peanuts, coarsely chopped
DIRECTIONS:
1. Heat oven to 350°F.
2. Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 5 to 8 minutes or until golden brown. Cool completely.
4. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
(*Note: I opted for grated semi-sweet chocolate as garnish on top of the pie instead of curls).
5. Microwave remaining 1 1/2 oz. chocolate and peanut butter in microwavable bowl on HIGH 1 minute; stir until chocolate is completely melted and mixture is well blended.
6. Place bananas in crust; drizzle with melted chocolate.
7. Beat pudding mixes and milk in large bowl with whisk 2 minutes.
8. Stir in 1 cup Cool Whip. Spread over bananas; top with remaining Cool Whip.
9. Refrigerate for 3 hours. Top with chocolate curls and nuts just before serving.
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