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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Change up a classic like chocolate-banana cream pie by adding the bold, nutty taste of peanut butter. The versatile spread isn't just for sandwiches anymore. Ingredients:
1 cup flour |
1/2 cup butter (soft) |
4 bananas, halved lengthwise, quartered |
8 ounces semisweet baking chocolate, divided |
1 cup peanut butter |
3 cups milk |
2 (3 ounce) packages sugar-free instant vanilla pudding mix |
16 ounces whipped topping, divided |
1/4 cup chopped peanuts |
Directions:
1. Make crust: Mix flour and butter and press into a ungreased 9x13 pan.Bake at 350 for 15 minute cool; top with bananas.
2. Make chocolate curls from 1 square chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on high 1 min; stir until chocolate is 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 minute or until well blended. Gently stir in 1 cup whipped topping. Spread over bananas; top with remaining cool whip.
3. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts.
4. substitute: pudding or use 70 crushed nilla wafers instead of flour.
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