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Peanut Butter-Chocolate Banana Cream Pie Recipe

From its cookie crust to the dreamy, creamy filling to curls of chocolate, this pie is a grown-up’s dream come true. And a direct road back to childhood
Peanut Butter-Chocolate Banana Cream Pie
Recipe Ingredients

  • 35NILLA Wafers, finely crushed (about 1 cup)
  • 1/4cup  butter, melted
  • 2squares  BAKER’S Semi-Sweet Chocolate, divided
  • 1/2cup  PLANTERS Creamy Peanut Butter
  • 2bananas, cut lengthwise in half, then crosswise into quarters
  • 2pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 2cups  cold milk
  • 2cups  thawed COOL WHIP Whipped Topping, divided
  • 2Tbsp.  PLANTERS Salted Peanuts, coarsely chopped
Recipe Method

  1. HEAT oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5. REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

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