Peanut Butter-Chocolate Banana Cream Pie

• 35 vanilla wafers, finely crushed
• 1/4 cup butter, melted
• 2 medium bananas, halved lengthwise, quartered
• 2 (1 ounce) baker's semi-sweet chocolate baking squares, divided
• 1/2 cup peanut butter
• 2 cups milk
• 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
• 2 cups thawed Cool Whip Topping, divided
• 2 tablespoons planters cocktail peanuts, coarsely chopped

1. Preheat oven to 350u0b0F
2. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up sides of a 9-inch pie plate.
3. Bake 5 to 8 minute or until golden brown. Cool completely; top with bananas.
4. Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
5. Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
6. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bannans; top with the remaining 1 cup whipped topping.
7. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

vanilla wafers, butter, bananas, baking squares, peanut butter, milk, vanilla flavor, topping, planters cocktail peanuts

Taken from www.food.com/recipe/peanut-butter-chocolate-banana-cream-pie-220514 (may not work)