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
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