Peanut Butter-Chocolate Banana Cream Pie

Kraft Desserts
Makes 10 servings, one slice each


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35 NILLA Wafers, finely crushed
1/4 cup (1/2 stick) butter, melted
2 medium bananas, halved lengthwise, quartered
2 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup peanut butter
2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 tablespoons PLANTERS Salted Peanuts, coarsely chopped


Prep: 30 Minutes

PREHEAT oven to 350° 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 min. 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 the peanut butter on HIGH 1 min.; 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 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.

REFRIGERATE at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

Nutritional Information
Calories: 380
Total fat: 20 g
Saturated fat: 9 g
Cholesterol: 20 mg
Sodium: 470 mg
Carbohydrate: 46 g
Dietary Fiber: 2 g
Sugars: 31 g
Protein: 7 g
Vitamin A: 6% DV
Vitamin C: 4% DV
Calcium: 8% DV
Iron: 6% DV

Created date

April 2010