Easy Peanut Butter-Banana Cream Pie
Courtesy of Kraft Kitchens
Servings: 8
Prep Time: 15 Min.
Cook Time: 10 Min.
Chill Time: 2 Hr.
Prep Time: 15 Min.
Cook Time: 10 Min.
Chill Time: 2 Hr.
What you need:
* 1-1/3 c. cookie or cracker crumbs (graham, chocolate wafer or gingersnap)
* 2 Tbsp. sugar
* 1/3 c. butter, melted
* 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
* 1/3 c. creamy peanut butter
* 1-1/2 c. milk
* 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
* 2 c. thawed COOL WHIP Whipped Topping, divided
* 1 large banana
* 1/4 c. chopped PLANTERS Dry Roasted Peanuts
* 2 Tbsp. sugar
* 1/3 c. butter, melted
* 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
* 1/3 c. creamy peanut butter
* 1-1/2 c. milk
* 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
* 2 c. thawed COOL WHIP Whipped Topping, divided
* 1 large banana
* 1/4 c. chopped PLANTERS Dry Roasted Peanuts
What to do:
1. Heat oven to 350ºF.
2. Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
3. Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
4. Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.
2. Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
3. Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups COOL WHIP.
4. Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and nuts just before serving.