Peanut Butter-Chocolate Banana Cream Pie

By melanieroe

prep: 30 min
total: 3 hr 45 min
serves: 10

nutritional info per serving
Calories 370
Total fat 20 g
Saturated fat 9 g
Cholesterol 20 mg
Sodium 460 mg
Carbohydrate 46 g
Dietary fiber 2 g
Sugars 32 g
Protein 7 g
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 6 %DV

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

Preparation

Step 1

HEAT oven to 350ºF.

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.

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.

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.