Peanut Buter and Chocolate Banana Cream Pie

This pie is so yummy and easy. It is my husbands favorite pie.

Peanut Butter- Chocolate Banana Cream Pie

INGREDIENTS:
35 Nilla Wafers, Finely Crushed ¼ C. Butter, Melted
2 Medium Bananas, Halved Lengthwise, Quartered ½ C. Peanut Butter
2 Squares Baker’s Semi-Sweet Baking Chocolate, Divided
2 C. Milk 2 C. Cool Whip Topping, Divided
2 Pkg. Jell-O-O Vanilla Flavor Instant Pudding and Pie Filling

INSTRUCTIONS:
Preheat oven 350. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 minutes or until golden brown. Cool completely; top with bananas.
Make chocolate curls from ½ square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter and mixture is well blended. Drizzle over bananas; set aside. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topped. Spread over bananas; top with remaining 1 cup whipped topping.
Refrigerate at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover pie in refrigerator. Make 10 serving.