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Banana, Peanut Butter & Chocolate Pudding Pie

Banana, Peanut Butter & Chocolate Pudding Pie recipe
photo by:kraft
This easy no-bake pie is a bonanza of yumminess—made with chocolate pudding, a layer of sliced bananas and a peanut butter sandwich cookie crumb crust.
15 min
4 hr 15 min
8 servings
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What You Need

 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
Tbsp.  butter or margarine, melted
medium  banana, thinly sliced
cups  cold milk
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
cups  (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping, divided

Make It

FINELY crush 14 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Place banana slices on bottom of crust. Chop remaining 2 cookies; set aside.

ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. Gently stir in 1 cup of the whipped topping; spread over banana slices. Top with remaining 1/2 cup whipped topping and the chopped cookies.

REFRIGERATE at least 4 hours before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Prepare as directed, using JELL-O Banana Cream Flavor Instant Pudding.
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