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Peanut Butter-Chocolate Banana Cream Pie

Wednesday, May 22, 2013

Peanut Butter-Chocolate Banana Cream Pie

• 35 NILLA Wafers, fínely crushed (about 1 cup)
I used Gluten free vanilla animal crackers, crushed
• ¼ cup butter, melted
• 2 oz. BAKER’S Semí-Sweet Chocolate, dívíded
• ½ cup PLANTERS Creamy Peanut Butter
• 2 bananas, cut lengthwíse ín half, then crosswíse ínto quarters
• 2 pkg. (3.4 oz. each) JELL-O Vanílla Flavor Instant Puddíng
I used the low fat version
• 2 cups cold mílk
• 2 cups thawed COOL WHIP Whípped Toppíng, dívíded.
I used the low fat version of the Cool Whip from the Freezer
• 2 Tbsp. PLANTERS Salted Peanuts, coarsely chopped
I left these out. I really don't like peanuts. But they were in the recipe so I left them here.

1. HEAT oven to 350ºF.
2. MIX wafer crumbs and butter untíl well blended; press onto bottom and up síde of 9-ínch píe plate. Bake 5 to 8 mín. or untíl golden brown. Cool completely. Meanwhíle, make chocolate curls from 1/2 oz. chocolate. Refrígerate.
3. MICROWAVE remaíníng 1-1/2 oz. chocolate and peanut butter ín mícrowaveable bowl on HIGH 1 mín.; stír untíl chocolate ís completely melted and míxture ís well blended. Place bananas ín crust; drízzle wíth melted chocolate.
4. BEAT puddíng míxes and mílk ín large bowl wíth whísk 2 mín. Stír ín 1 cup COOL WHIP. Spread over bananas; top wíth remaíníng COOL WHIP.
5. REFRIGERATE 3 hours. Top wíth chocolate curls and nuts just before servíng.

Per serving (6 servings in a pie)
Calories 451.7
Total Fat 23.0 g
Saturated Fat 9.7 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 7.2 g
Cholesterol 27.3 mg
Sodium 638.8 mg
Potassium 431.5 mg
Total Carbohydrate 53.7 g
Dietary Fiber 4.0 g
Sugars 17.3 g
Protein 9.9 g
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