Ingredients
1 cup chocolate wafer crumbs (about 20 wafers)1/4 cup butter, melted2 medium firm bananas3/4 cup creamy peanut butter2 ounces semisweet chocolate, chopped2 cups cold 2% milk2 packages (3.4 ounces each) instant vanilla pudding mix2 cups whipped topping, divided2 tablespoons chopped salted peanutsPeanut butter cups, optional
Preparation
In a small bowl, mix wafer crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack.
Slice bananas; arrange on bottom of crust. In a microwave-safe bowl, combine peanut butter and chocolate; microwave on high for 1 to 1-1/2 minutes or until blended and smooth, stirring every 30 seconds. Spoon over bananas.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; spread over chocolate mixture. Pipe remaining whipped topping over edge. Refrigerate, covered, for at least 3 hours.
Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.
