Peanut Butter & Banana Tartlets

• 3 cups graham crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 6 Tbsp. Kraft Peanut Butter
• 6 each Large bananas, each cut into 22 slices, divided
• 2 cups Prepared Jell-O Vanilla Pudding & Pie Filling
• 1 qt. whipped cream
• 2/3 cup sugar

1. Mix graham crumbs, sugar, butter and peanut butter.
2. Press 1 oz.
3. (30 g) 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).
4. Set aside.
5. Place 4 or 5 banana slices on bottom of each crust; top with 2 Tbsp.
6. (30 mL) pie filling.
7. Carefully remove tarts from pans; place on plates.
8. Spoon whipped cream into pastry bag fitted with star tip; pipe about 1/4 cup (50 mL) onto half of each tart.
9. Spread remaining banana slices into single layer on bottom of sheet pan; sprinkle with sugar.
10. Use torch to heat sugar until it caramelizes; cool completely.
11. Arrange on tops of tarts next to the whipped cream, adding about 3 slices to each tart.

graham crumbs, sugar, butter, butter, bananas, pie filling, whipped cream, sugar

Taken from www.kraftrecipes.com/recipes/peanut-butter-banana-tartlets-129207.aspx (may not work)