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Peanut Butter-Chocolate Banana Cream Pie

Peanut Butter-Chocolate Banana Cream Pie

With layers of peanut butter, bananas and chocolate, this creamy pudding pie is a grown-up’s dream come true—and a direct route back to childhood.

Peanut Butter-Chocolate Banana Cream Pie

  • 35 vanilla wafers (, finely crushed (about 1 cup))
  • 1/4 cup butter (, melted)
  • 2 oz . BAKER'S Semi-Sweet Chocolate (, divided)
  • 1/2 cup creamy peanut butter
  • 2 bananas (, cut lengthwise in half, then crosswise into quarters)
  • 2 pkg. ((3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding)
  • 2 cups cold milk
  • 2 cups thawed COOL WHIP Whipped Topping (, divided)
  • 2 Tbsp . PLANTERS Salted Peanuts (, coarsely chopped)
  1. Heat oven to 350ºF.
  2. 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. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
  3. Microwave remaining 1-1/2 oz. chocolate 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.
  6. Source: Kraft