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Peanut Butter-Chocolate Banana Cream Pie

10 Servings


3 HRS 45 MIN


15-30 mins


3 HRS 15 MIN





vanilla wafers, finely crushed (about 1 cup)

1/4 cup

butter, melted

1/2 cup

creamy peanut butter


bananas, cut lengthwise in half, then crosswise into quarters

2 cups

cold milk

2 tbsp

salted peanuts, coarsely chopped


Step 1

Heat oven to 350ºF.

Step 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.

Step 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.

Step 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.

Step 5

Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.