Peanut Butter-Chocolate Banana Cream Pie

By rossboys

Cooking Light

Ingredients

• 35 vanilla wafers, finely crushed
• 1/4 cup butter, melted
• 2 med bananas, halved lengthwise, quartered
• 2 squares Baker's Semi-Sweet Baking Chocolate, divided
• 1/2 cup peanut butter
• 2 cups milk
• 2 pkg (4 serving size) Jell-O Vanilla Flavor instant pudding & pie filling
• 2 cups thawed Cool Whipped Topping, divided
• 2 Tbsp Planters Cocktail peanuts, coarsely chopped

Preparation

Step 1

Preheat oven to 350 deg. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9" pie plate. Bake 5 to 8 min or until golden brown. Cool completely; top with bananas.

Make chocolate curls from 1/2 square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on high 1 min; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.

Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving.