Frozen Peanut Butter Banana Pie

• 1 c. cold milk
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 1/2 c. peanut butter (creamy or chunky)
• 1 (8 oz.) container frozen whipped topping, thawed, divided (about 3 1/2 c.)
• 1 prepared chocolate crumb crust (9-inch)
• 2 small, ripe bananas

1. In a medium bowl with mixer at low speed, beat milk, instant pudding and peanut butter until smooth, about 2 minutes.
2. Let stand 5 minutes.
3. Reserve 1 cup whipped topping.
4. Gently fold remaining topping into peanut butter mixture until blended.
5. Spoon half of the mixture into pie crust.
6. Slice 1 banana and arrange over filling.
7. Top with remaining peanut butter mixture.
8. Freeze 4 to 6 hours or overnight.
9. Before serving, swirl reserved whipped topping on pie.
10. Slice second banana and arrange decoratively on top.
11. If desired, drizzle with chocolate syrup.
12. Serves 8.

cold milk, peanut butter, frozen whipped topping, chocolate, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306116 (may not work)