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Peanut Butter-Chocolate Banana Cream Pie

Peanut Butter-Chocolate Banana Cream Pie

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.

Prep time30 min
Total time3hr 45min
ServingsMakes 10 servings.
  • 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
  • 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.
Recipe Tips
  • Size-Wise
    Enjoy this pie on a special occasion but remember to keep tabs on portions.

  • Special Extra
    Garnish each slice with a NILLA Wafer just before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 20g 
   Saturated fat 9g 
Cholesterol 20mg 
Sodium 460mg 
Carbohydrate 46g 
   Dietary fiber 2g 
   Total sugars 32g 
Protein 7g 
Vitamin A6 %DV
Vitamin C4 %DV
Calcium8 %DV
Iron6 %DV

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