I personally prefer the made-from-scratch cream pies like my momma makes, but a basic pudding pie is OK every once in a while. And this one combines some of my favorite tastes: peanut butter and bananas, with chocolate!
Peanut Butter-Chocolate Banana Cream Pie
35 Nilla Wafers, finely crushed
1/4 c. butter, melted
2 medium bananas, halved lenthwise, quartered
2 squares semi-sweet baking chocolate, divided
1/2 c. peanut butter
2 c. milk
2 pkg (4 serving size each) Jell-O Vanilla Flavor Instant Pudding & Pie filling
2 c. thawed Cool Whip, divided
2 Tbsp. peanuts, coarsely chopped
Preheat oven to 350 degrees. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9" pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.
Make chocolate curls from 1/2 square of chocolate; reserve for garnish. Microwave remaining chocolate and PB 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 whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.
Refrigerate at least 3 hrs or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.
Jenni's tips: It tastes much better the same day you make it, so I would advise making it the day of and letting it rest 3 hrs. vs. setting overnight.
Make chocolate garnish with a vegetable peeler.
I use a premade graham cracker crust and don't mess with the cookie crumbs. I think they also sell a premade Nilla Wafer crust, too (I couldn't find it).