Peanut Butter Chocolate Banana Cream Pie

The Peanut Butter Chocolate Banana Cream Pie Recipe is just as delicious as it looks! I loved the taste of peanut butter as well. I needed a chocolate pie so I just used instant chocolate pudding instead. I didn't have baker's chocolate so I used a couple tablespoons of semi-sweet chocolate chips. I will definitely make this again, even my banana hater loved it. photo from

Serve: 10

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

Preheat oven to 350 degrees F.

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.

Peanut Butter Chocolate Banana Cream Pie
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