Peanut Butter-Chocolate Banana Cream Pie

What You Need

35 vanilla wafers, finely crushed (about 1 cup)

1/4 cup  butter, melted

2oz.   Semi-Sweet Chocolate, divided

1/2cup  Creamy Peanut Butter

2 bananas, cut lengthwise in half, then crosswise into quarters

2 pkg.  (3.4 oz. each)  Vanilla Flavor Instant Pudding

2 cups  cold milk

2 cups  thawed  Whipped Topping, divided

2 Tbsp.  Salted Peanuts, coarsely chopped

Make It

HEAT oven to 350ºF.
MIX wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
MICROWAVE remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping. Spread over bananas; top with remaining whipped topping.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.