Layer bananas in bottom of piecrust. In a large bowl, combine dry banana cream pudding mix, 2/3 cup dry milk powder and 1 1/3 cups water. Mix well using a wire whisk. Blend in peanut butter. Spread pudding mixture evenly over bananas. Refrigerate. while preparing topping. In a large bowl, combine dry chocolate. pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in cool Whip Free. Spread topping mixture evenly over set filling. Evenly sprinkle peanuts over top. Refrigerate for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
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