peanut butter-chocolate banana cream pie

(1 RATING)
55 Pinches
New Bern, NC
Updated on Aug 3, 2011

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

prep time 30 Min
cook time 10 Min
method ---
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

  • Step 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
  • Step 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.
  • Step 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.
  • Step 4
    Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in frig.

Discover More

Category: Pies
Keyword: #peanut
Keyword: #butter
Keyword: #banana

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