- 20 mins
- 150 mins
Ingredients
- Crust:
- 24 peanut butter sandwich cookies
- 5 Tbsp butter, melted
- Filling:
- 1 cup heavy cream
- 3 Tbsp peanut butter
- 1 cup chocolate chips
- 3/4 cup dry-roasted peanuts, chopped
- 2 medium bananas
- 1 (3.4-oz) box instant banana cream pudding
- 1-3/4 cups milk
- 1-1/2 cups whipped topping, divided
- 1/4 cup chocolate syrup
Preparation
Step 1
To make the crust, pulse the cookies in a food processor until they're finely chopped. Transfer the finely chopped cookies to a mixing bowl, then stir in the melted butter. Press the mixture into the bottom and up the sides of a 9" pie plate. Chill in the refrigerator for about 20 minutes.
To make the filling, heat the heavy cream and peanut butter in a small saucepan until the mixture comes to a simmer. Add the chocolate chips and let them sit for a minute or two, then stir until smooth.
Sprinkle the dry-roasted peanuts over the bottom of the crust. Then, pour the melted chocolate mixture over the peanuts and smooth out with a spatula. Chill for 2 hours, or until the chocolate is cold and firm to the touch. Slice the bananas about 1/4" thick and layer them over the chocolate layer.
In the bowl of a stand mixer, using the whisk attachment, add the instant pudding and milk and mix on medium speed until the pudding starts to thicken (about 3–4 minutes). Fold 1/2 cup of the whipped topping into the pudding. Spread the pudding over the banana layer and chill for another 2 hours.
When ready to serve, spread the remaining whipped topping over the pudding layer and drizzle with the chocolate syrup.