Peanut Butter-Chocolate Banana Cream Pie - ThinnerTimes

JenBear7 · 05-01-2007, 06:09 PM

Peanut Butter- Chocolate Banana Cream Pie

This was my birthay pie. It really doesnt taste SF.. I have no idea what the nutrition stuff is.. but the worst thing in it is the butter.. and you figure 1/10th of 1/4 cup isnt too much... Its the best tasting stuff (I am licking it off my lips LOL)

Prep:30 min Total 3 hours 30 min

35 Reduced Fat Nilla Wafers, finely crushed

¼ cup (1/2) stick butter, melted (butter substitute)

2 medium bananas, halved lengthwise, quartered

4 oz. Sugar free Semi Sweet Chocolate, divided

½ cup peanut butter

2 cups fat free milk

2 pkg. (4 serving size each) SF Jell-o Vanilla Flavor Instant Pudding & Pie Filling

2 cups thawed SF Cool Whip Whipped Topping, divided

2 tbsp. Planters Cocktail Peanuts, coarsely chopped (I skip this part)

Preheat oven to 350* F. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.

Make chocolate curls from ½ of the chocolate: reserve for garnish. Microwave remaining chocolate and peanut butter on HIGH 1 min: stir until chocolate is completely 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 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.

Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

Makes 10 servings, 1 slice each.