Chocolate-nutter Butter Banana Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Delicious creamy chocolate banana pie. Another great recipe from my Jello cookbook. Ingredients:
16 nutter butter peanut butter sandwich cookies, divided |
3 tbsp. butter or margarine, melted |
1 medium banana, thinly sliced |
2 cups cold milk |
2 pkg. (4-serving size each) jell-o chocolate instant pudding |
1-1/2 cups (1/2 of an 8-oz. tub) thawed cool whip whipped topping, divided |
Directions:
1. FINELY crush 14 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Place banana slices on bottom of crust. Chop remaining 2 cookies; set aside.
2. ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. Gently stir in 1 cup of the whipped topping; spread over banana slices. Top with remaining 1/2 cup whipped topping and the chopped cookies.
3. REFRIGERATE at least 4 hours before serving. Store leftover pie in refrigerator.
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