Chocolate & Peanut Butter Pudding Pie With Bananas

• 1 cup chocolate wafer crumbs (about 20 wafers)
• 1/4 cup butter, melted
• 2 medium firm bananas
• 3/4 cup creamy peanut butter
• 2 ounces semisweet chocolate, chopped
• 2 cups cold 2% milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2 cups whipped topping, divided
• 2 tablespoons chopped salted peanuts
• Peanut butter cups, optional

1. 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 350u0b0 for 8-10 minutes or until set. Cool completely on a wire rack.
2. 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.
3. 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.
4. Sprinkle with peanuts just before serving. If desired, serve with cut-up peanut butter cups.

chocolate wafer crumbs, butter, bananas, peanut butter, chocolate, milk, whipped topping, peanuts, peanut butter

Taken from www.tasteofhome.com/recipes/chocolate-peanut-butter-pudding-pie-with-bananas/ (may not work)