Saturday, March 10, 2012

Peanut Butter-Chocolate Banana Cream Pie Recipes

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  • 35 NILLA Wafers, finely crushed
  • 1/4 cup butter, melted
  • 2 medium bananas, halved lengthwise, quartered
  • 2 squares BAKER'S Semi-Sweet Chocolate, divided
  • 1/2 cup peanut butter
  • 2 cups milk
  • 2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding
  • 2 cups COOL WHIP Whipped Topping, divided
  • 2 tablespoons PLANTERS Salted Peanuts, coarsely chopped

First Directions

  1. Preheat oven to 350 degrees F. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.
  2. 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.
  3. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.