Ingredients

• 35 Nilla Wafers, finely crushed
• 1/4 cup (1/2 stick) butter, melted
• 2 medium bananas, halved lengthwise, and quartered.
• 2 squares semi-sweet baking chocolate, divided
• 1/2 cup peanut butter
• 2 cups milk
• 2 packages. (4 oz. ea.) Jell-o vanilla flavor Instant Pudding and Pie Filling
• 2 cups thawed Cool Whip whipped topping, divided
• 2 Tbsp. Cocktail peanuts, coarsely chopped

Directions

Preheat oven to 350 degrees F 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 minutes, 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 peanut butter on HIGH for 1 minute; 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 minutes, or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.

Refrigerate for 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

Makes 10 Servings

By Connie from Cotter, AR

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