Peanut Butter-chocolate Banana Cream Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 35 nilla vanilla wafers, finely crushed
• 1/4 cup butter, melted
• 2 medium bananas, halved lengthwise, quartered
• 2 squares baker's semisweet chocolate, divided
• 1/2 cup kraft smooth peanut butter
• 2 cups milk
• 2 (113 g) packages jello instant vanilla pudding mix
• 2 cups cool whip, thawed
• 2 tablespoons salted peanuts, coarsely chopped

Recipe

• 1 preheat oven to 350°f
• 2 mix wafer crumb and butter until well blended; press firmly onto bottom and up sides of 9-inch pie plate. bake 5- 8 minutes or until golden brown. cool completely; top with bananas.
• 3 make chocolate curls from 1/2 square of the chocolate; reserve for garnish. microwave remaining chocolate and the peanut butter on medium 1-2 minutes; stir until chocolate is completely melted and mixture is well blended. drizzle over bananas; set aside. pour milk into a 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 1 cup of whipped topping.
• 4 refrigerate at least 3 hours or overnight. top with chocolate curls and peanuts just before serving. store leftovers in refrigerator.
• 5 to keep bananas from browning, brush with lemon juice.
• 6 how to make chocolate curls: warm the chocolate slightly by heating it, unwrapped, in the microwave for a few seconds until you can just smudge the chocolate with your thumb. hold the square steadily between thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of square. allow a thin layer of chocolate to curl as it is peeled off the bottom of the square. this will make long, delicate curls. make short curls using the same technique on the narrow sides of the square. to arange curls on a dessert, use a tothpick to lift them into place.