"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Butter-Chocolate Banana Cream Pie Recipe

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This recipe for Butter-Chocolate Banana Cream Pie, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christina Solarte, Managed Care Collections
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
35 NILLA Wafers, finely crushed
1/4 cup (1/2 stick) butter, melted
2 medium bananas, halved lengthwise, quartered
2 squares BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup peanut butter
2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped

Directions:
Directions:
PREHEAT oven to 350F. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.
MAKE chocolate curls from 1/2 square of the 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. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top
with remaining 1 cup whipped topping.
REFRIGERATE at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

Number Of Servings:
Number Of Servings:
10

 

 

 

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