Preparation

• Line 9-inch square pan with foil, with ends of foil extending over sides. Reserve 25 wafers; finely crush remaining wafers.
• Beat peanut butter and banana in medium bowl with mixer until blended. Add crushed wafers; mix well. Gradually add sugar, 1/2 cup at a time, beating well after each addition. Press mixture onto bottom of prepared pan.
• Microwave chocolate and whipped topping in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
• Reserve 2 Tbsp. chocolate mixture; spread remaining over peanut butter layer in pan. Top with reserved wafers; drizzle with reserved chocolate mixture.
• Refrigerate 3 hours or until firm. Use foil handles to remove dessert from pan before cutting into squares.