Friday, July 30, 2010

Peanut Butter-Chocolate Banana Cream Pie

35 Nilla wafers, finely crushed
1/4 cup (1/2 stick) butter, melted
2 medium bananas, halved lengthwise, quartered
2 squares semi-sweet baking chocolate, divided
1/2 cup peanut butter
2 cups milk
2 pkg (4-serving size) instant vanilla pudding
2 cups thawed Cool Whip, divided
2 Tbsp peanuts, coarsely chopped

1. Preheat oven to 350. Mix wafer crumbs and melted butter until well blended; press firmly onto bottom and up side of 9" pie plate. Bake 5-8 min. or until golden brown. Cool completely; top with bananas.
2. Make chocolate curls from 1/2 square 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.
3. Pour milk into large bowl. Add dry pudding mixes and beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup Cool Whip. Spread over bananas; top with remaining 1 cup Cool Whip.
4. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving.

Makes 10 servings.

**We LOVE this pie! It is so easy and what a better combination than chocolate and PB?!

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