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Dessert

Peanut Butter-Chocolate Banana Cream Pie

Peanut Butter-Chocolate Banana Cream Pie recipe
photo by:
kraft
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What You Need

35 Nilla Vanilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 bananas, halved lengthwise, quartered
2 oz. Baker's Semi-Sweet Chocolate, divided
1/2 cup Kraft Light Smooth Peanut Butter
2 pkg. (4-serving size each) Jell-O Vanilla Fat Free Instant Pudding
2 cups cold milk
2 cups thawed Cool Whip Light Whipped Topping, divided
2 Tbsp. salted peanuts, coarsely chopped

Make It

HEAT oven to 350ºF.

MIX wafer crumbs and butter until blended; press 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 1/2 oz. chocolate; reserve for garnish. Microwave remaining chocolate and peanut butter in microwaveable bowl on MEDIUM 1 to 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas.

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over bananas. Top with remaining Cool Whip.

REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

kraft kitchens tips

Size-Wise
Enjoy this pie on a special occasion but remember to keep tabs on portions.
How to Keep Bananas From Browning
Brush bananas with lemon juice to keep them from browning.
How to Make Chocolate Curls
Warm 1 oz. Baker's Chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate piece.
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