Mini Peanut Butter-Banana Cream Pies

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup creamy peanut butter
• 1-1/2 cups milk
• 2 pkg. (3.4 oz. each) JELL-O Banana Cream Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 large banana
• 2 pkg. (4 oz. each) mini graham cracker pie crusts (12 crusts)
• 1/4 cup chopped PLANTERS Dry Roasted Peanuts

1. Beat cream cheese and peanut butter in large bowl with mixer until creamy.
2. Gradually beat in milk.
3. Add dry pudding mixes; beat 2 min.
4. Gently stir in 1-1/2 cups COOL WHIP.
5. Slice banana; place in crusts.
6. Cover with pudding mixture.
7. Refrigerate 2 hours or until firm.
8. Top with remaining COOL WHIP just before serving; sprinkle with nuts.

philadelphia cream cheese, peanut butter, milk, topping, banana, graham cracker pie crusts, peanuts

Taken from www.kraftrecipes.com/recipes/mini-peanut-butter-banana-cream-pies-184413.aspx (may not work)