Peanut Butter Chocolate Banana Cream Pie

Ingredients

50 vanilla wafers, finely crushed (about 1 1/2 cups)

1/4 cup + 1 Tbs. butter, melted

1/4 cup semi-sweet chocolate chips

1/2 cup creamy peanut butter

2 bananas, sliced then quartered

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

2 Tbsp. Salted Planters peanuts, roughly chopped

Directions

1. Preheat oven to 350ºF.

2. Mix wafer crumbs and butter until blended and press onto the bottom and up the sides of a 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.

3. Microwave chocolate and peanut butter in microwaveable bowl on HIGH at 30 second intervals; stirring in between until chocolate is completely melted and mixture is blended.

4. Place sliced bananas in crust and cover with melted chocolate mix. 

5. Combine pudding mixes and milk in a large bowl and beat with a handheld mixer or a whisk for 2 min.

6. Gently stir in 1 cup of thawed COOL WHIP. Spread over chocolate banana layer and top with remaining COOL WHIP.

7. Refrigerate for about 3 hours. Top with chocolate chips or chocolate curls and chopped peanuts (if desired). I did not add the peanuts this time because my kids won’t eat them, but they do add a nice salty crunch.