Peanut Butter-Chocolate Banana Cream Pie Recipe

Peanut Butter-Chocolate Banana Cream Pie Recipe

  • 35 NILLA Wafers, finely crushed
  • 1/4 cup butter, melted
  • 2 squares BAKER'S Semi-Sweet Chocolate, divided
  • 1/2 cup PLANTERS Creamy Peanut Butter
  • 2 medium bananas, halved lengthwise, quartered
  • 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
  1. Heat oven to 350 degrees F.
  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 at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving.
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