Peanut Butter - Chocolate - Banana Cream Pie

This is a Kraft Recipe adapted from their Food and Family Magazine.

35 Vanilla Wafers, crushed
1/4 C  ( 1 1/2 stick ) Butter, melted
2 Medium Bananas, cut in half lengthwise and then quartered
2 Squares of Semi-Sweet Baking Chocolate, divided
1 TBS vanilla extract
1/2 C Creamy Peanut Butter
2 C milk
2 packages ( 4-serving size ea.) Vanilla Flavored Instant Pudding and Pie filling
2 C of Whipped Topping, thawed
2 TBS of chopped peanuts

Preheat the oven to 350 degrees

In a bowl, mix Wafers and butter,  until well blended
Press into a 9" pie plate and bake for 5 - 8 minutes or until golden brown
Cool completely and cover the crust evenly with the bananas
Create chocolate curls from 1/2 square of chocolate using a vegetable peeler, set aside
Place the remaining chocolate and peanut butter in a microwave safe bowl and heat until melted (about 1 minute) , stirring until smooth.
Stir in vanilla
Drizzle the chocolate over all of the bananas

In a medium bowl, combine pudding mix and milk
Whisk together about 2 minutes, until well incorporated
Fold in the whipped topping
Spread the mixture evenly over the bananas

Top the pie with the remaining whipped topping

Refrigerate at least 2 hours before serving

Top with chocolate curls and crushed peanuts to serve

Enjoy!
Peace in the Kitchen!