Peanut Butter-Chocolate Banana Cream Pie - cooking recipe

Ingredients

35 vanilla wafers, finely crushed
1/4 cup butter, melted
2 medium bananas, halved lengthwise, quartered
2 (1 ounce) baker's semi-sweet chocolate baking squares, divided
1/2 cup peanut butter
2 cups milk
2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
2 cups thawed Cool Whip Topping, divided
2 tablespoons planters cocktail peanuts, coarsely chopped

Preparation

Preheat oven to 350\u00b0F
Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
Bake 5 to 8 minute 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 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the 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.