Peanut Butter-Chocolate Banana Cream Pie Recipe

Ingredients

35 Nilla Vanilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 bananas, halved lengthwise, quartered
2 squares Semi-Sweet Chocolate, divided
1/2 cup Kraft Light Smooth Peanut Butter
2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding 2 cups cold milk
2 cups thawed Cool Whip Light Whipped Topping, divided
2 Tbsp. salted peanuts, coarsely chopped

Preparation

Step 1

HEAT oven to 350ºF.

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; top with bananas.

MAKE chocolate curls from 1/2 chocolate square; reserve for garnish. Microwave remaining chocolate and peanut butter in microwaveable bowl on MEDIUM 1 to 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas.

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.