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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 banana s, 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 facts

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.