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.

Best Ever Banana Cake With Cream Cheese Frosting

Ingredients

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) packages cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

Ingredients

Garnish

• chopped walnuts

Directions

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.