Peanut Butter-Chocolate Banana Cream Pie

Name: Peanut Butter-Chocolate Banana Cream Pie
Prep time: 30 min
Total time: 225 min
Yield: 10
Ingredients: 35 NILLA Wafers, finely crushed (about 1 cup); ¼ cup butter, melted; 2 oz. semi-sweet baking chocolate, divided; ½ cup creamy peanut butter; 2 bananas, cut lengthwise in half, then crosswise into quarters; 2 pkg. vanilla instant pudding mix; 2 cups milk; 2 cups frozen whipped topping, divided; 2 Tbsp. salted peanuts, coarsely chopped

From its cookie crust to the dreamy, creamy filling to curls of chocolate, this pie is a grown-up’s dream come true. And a direct road back to childhood.

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

35 NILLA Wafers, finely crushed (about 1 cup)
¼ cup butter, melted
2 oz. semi-sweet baking chocolate, divided
½ cup creamy peanut butter
2 bananas, cut lengthwise in half, then crosswise into quarters
2 pkg. (3.4 oz. each) vanilla instant pudding mix
2 cups cold milk
2 cups thawed frozen whipped topping, divided
2 Tbsp. salted peanuts, coarsely chopped

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350ºF.

Mix wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.

Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over bananas; top with remaining whipped topping.

Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.