Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The combination of cookie crumb crust and peanut butter and banana filling make this pie a great dessert to serve to guests.

Recipe by Cooking Light June 2002


Recipe Summary

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

  • Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

Nutrition Facts

300 calories; calories from fat 29%; fat 9.6g; saturated fat 3.5g; mono fat 3.5g; poly fat 1.4g; protein 5.4g; carbohydrates 49g; fiber 1.5g; cholesterol 12mg; iron 1mg; sodium 199mg; calcium 41mg.