Peanut Butter-Chocolate Banana Cream Pie

• 35 NILLA Wafers, finely crushed
• 1/4 cup (1/2 stick) butter, melted
• 2 medium bananas, halved lengthwise, quartered
• 2 squares BAKER'S Semi-Sweet Chocolate, divided
• 1/2 cup peanut butter
• 2 cups milk
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 2 tablespoons PLANTERS Salted Peanuts, coarsely chopped

1. oven to 350u0b0 F. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.
2. chocolate curls from 1/2 square of the chocolate; reserve for garnish. 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. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.
3. at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.
4. Calories: 380
5. Total fat: 20 g
6. Saturated fat: 9 g
7. Cholesterol: 20 mg
8. Sodium: 470 mg
9. Carbohydrate: 46 g
10. Dietary Fiber: 2 g
11. Sugars: 31 g
12. Protein: 7 g
13. Vitamin A: 6% DV
14. Vitamin C: 4% DV
15. Calcium: 8% DV
16. Iron: 6% DV

nilla wafers, butter, bananas, s, peanut butter, milk, topping, peanuts

Taken from www.myrecipes.com/recipe/peanut-butter-chocolate-banana-cream-pie-0 (may not work)