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Peanut Butter Chocolate Banana Cream Pie

2012-06-29
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 3:00 h
  • Ready In : 4:15 h

Ingredients

  • 35 NILLA Wafers, finely crushed (about 1 cup)
  • 1/4 cup butter, melted
  • 2 squares BAKER’S Semi-Sweet Chocolate, divided
  • 1/2 cup PLANTERS Creamy Peanut Butter
  • 2 bananas, cut lengthwise in half, then crosswise into quarters
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2 cups cold milk
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

Method

Step 1

HEAT oven to 350ºF.

Step 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.

Step 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.

Step 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.

Step 5

REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Recipe from Kraft Foods®

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