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Peanut Butter-Chocolate Banana Cream Pie

Prep time 30 mins
Other time 3 hrs
Yield Makes 10 servings (1 slice each)


  • 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 packages (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

How to Make It

  1. 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