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.
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.
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