Peanut Butter Chocolate Banana Cream Pie
by Jessie Daye
Peanut Butter Chocolate Banana Cream Pie
Ingredients
- 50 vanilla wafers finely crushed (about 1 1/2 cups)
- ¼ cup + 1 Tbs. butter melted
- ¼ cup semi-sweet chocolate chips
- ½ cup creamy peanut butter
- 2 bananas sliced then quartered
- 2 pkg (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups cold milk
- 2 cups thawed COOL WHIP Whipped Topping divided
- 2 Tbsp Salted Planters peanuts roughly chopped
Method
- 1. Preheat oven to 350ºF.
- 2. Mix wafer crumbs and butter until blended and press onto the bottom and up the sides of a 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
- 3. Microwave chocolate and peanut butter in microwaveable bowl on HIGH at 30 second intervals; stirring in between until chocolate is completely melted and mixture is blended.
- 4. Place sliced bananas in crust and cover with melted chocolate mix.
- 5. Combine pudding mixes and milk in a large bowl and beat with a handheld mixer or a whisk for 2 min.
- 6. Gently stir in 1 cup of thawed COOL WHIP. Spread over chocolate banana layer and top with remaining COOL WHIP.
- 7. Refrigerate for about 3 hours. Top with chocolate chips or chocolate curls and chopped peanuts (if desired). I did not add the peanuts this time because my kids won’t eat them, but they do add a nice salty crunch.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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