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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