Real Recipes From Real Home Cooks ®

peanut butter-chocolate banana cream pie

(1 rating)
Recipe by
Brenda Newton
New Bern, NC

I found this in a "Food and Family" magazine and it added three of my favorite things together. Yum

(1 rating)
yield 8 -10
prep time 30 Min
cook time 10 Min

Ingredients For peanut butter-chocolate banana cream pie

  • 35
    nilla wafers, finely crushed
  • 1/4 c
    butter or margarine, melted
  • 2 md
    bananas, halfed length wise and quartered
  • 2
    squares semi-sweet chocolate, divided
  • 1/2 c
    peanut butter
  • 2 c
    milk
  • 2 pkg
    (4 serving size) jell-o vanilla instant pudding
  • 2 c
    thawed cool whip, divided
  • 2 Tbsp
    planters peanuts, coarsely chopped
  • USING A VEGETABLE PEELER TO CREATE CHOCOLATE CURLS, SIMPLY SHAVE CHOCOLATE.
  • YOU CAN SUBSTITUE A PREPARED NILLA PIE CRUST FOR THE WAFERS AND BUTTER

How To Make peanut butter-chocolate banana cream pie

  • 1
    Preheat oven to 350. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of 9" pie dish. Bake 5-8 minutes or until golden brown. Cool completely. Top with bananas
  • 2
    Make chocolate curls from 1/2 square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on high for 1 minute. Stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
  • 3
    Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining cup of whipped topping.
  • 4
    Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in frig.

Categories & Tags for Peanut Butter-Chocolate Banana Cream Pie:

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