Banana Cream Tartlets with Peanut Butter Cookie Pieces

• 1 qt. peanut butter sandwich cookies, finely crushed
• 1/3 cup butter, melted
• 1 cup NUTTER BUTTER Creme Variegate
• 6 each Large bananas, each cut into 22 slices, divided
• 2 cups Prepared JELL-O Vanilla Pudding & Pie Filling, cooled
• 1 qt. whipped cream
• 10 Tbsp. sugar

1. Mix cookie crumbs and butter.
2. Press 4 tsp.
3. (about 1 oz.)
4. crumb mixture onto bottom and up side of each of 16 (3-inch) tart pans (or onto bottom and up side of each of 8 tart pans for trial recipe).
5. Set aside.
6. Spread 1 Tbsp.
7. Variegate onto bottom of each crust; top with 4 or 5 banana slices and 2 Tbsp.
8. pie filling.
9. Carefully remove tarts from pans; place on plates.
10. Spoon whipped cream into pastry bag fitted with star tip; pipe about 1/4 cup onto half of each tart.
11. Spread remaining banana slices into single layer on bottom of sheet pan; sprinkle with sugar.
12. Use torch to heat sugar until it caramelizes; cool completely.
13. Arrange on tops of tarts next to the whipped cream, adding about 3 slices to each tart.

peanut butter, butter, butter creme variegate, bananas, pie filling, whipped cream, sugar

Taken from www.kraftrecipes.com/recipes/banana-cream-tartlets-peanut-butter-cookie-pieces-126753.aspx (may not work)