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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Peanut Butter-Chocolate Banana Cream Pie Recipe

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This recipe for Peanut Butter-Chocolate Banana Cream Pie is from DeJong Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
35 NILLA 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. salted peanuts, coarsely chopped
Directions:
Directions:
HEAT oven to 350ºF.

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 oz. chocolate. Refrigerate.

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.

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.

REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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