peanut butter-chocolate banana cream pie
(1 RATING)
I found this in a "Food and Family" magazine and it added three of my favorite things together. Yum
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prep time
30 Min
cook time
10 Min
method
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yield
8-10 serving(s)
Ingredients
- 35 - nilla wafers, finely crushed
- 1/4 cup butter or margarine, melted
- 2 medium bananas, halfed length wise and quartered
- 2 - squares semi-sweet chocolate, divided
- 1/2 cup peanut butter
- 2 cups milk
- 2 packages (4 serving size) jell-o vanilla instant pudding
- 2 cups thawed cool whip, divided
- 2 tablespoons 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
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Step 1Preheat 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
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Step 2Make 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.
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Step 3Pour 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.
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Step 4Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in frig.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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