We were going to fix a whole meal for you, but this momma on Tutorial Thursday is pooped...we doctored it, laundry-ed, soccered it, pto-ed it, footballed it, and CVSed it. I know I'm so tired I'm making up words...so we are going to give you a quick easy meal in reverse order...first up dessert, next week easy peasy BBQ sandwiches!
Peanut Butter Chocolate Banana Cream Pie
1 cup finely crushed nilla wafers
¼ cup melted butter
2 squares semi sweet chocolate
½ peanut butter
2 sliced bananas
2 pkg (3.4 oz) banana instant pudding
2 cups cold milk
2 cups cool whip
1.
Heat oven to 350 degrees
2.
Mix wafer crumbs and butter until well blended,
press
into bottom and sides of 9” pie pan.
Bake 5-8 minutes or until golden
brown. Cool completely. Meanwhile make chocolate curls using ½ of a chocolate
square. ( I do this by using a sharp knife and a cutting board, or you can make
pieces by using a grater)
3. Microwave remaining 1 ½ chocolate squares and
peanut butter in microwavable bowl on HIGH 1 minute, stir
until chocolate is
melted completely and mixture is well blended. Place banana slices in crust,
and drizzle with melted chocolate.
4.
Whisk pudding mixes and milk in large mixing
bowl whisk
for 2 minutes. Stir in 1 cup cool whip. Spread over
bananas, then
top with remaining cool whip.
5.
Refrigerate for 3 hours. Decorate with chocolate
curls/pieces and wafers just before serving.
