Prep Time Total Time Servings
30min. 3hr. 45min. 10 servings
Meet a mouth watering sensation with our Peanut Butter-Chocolate Banana Cream Pie. This Peanut-Butter Chocolate Banana Cream Pie is one not to be missed.
What You Need:
- 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 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
Make It:
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. 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 3 hours. Top with chocolate curls and nuts just before serving.
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