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Layered Banana-Chocolate Pudding Pie

photo by:kraft
15 min
3 hr 15 min
8 servings
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What You Need

 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
Tbsp.  butter, melted
cups  cold milk
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
medium  banana, sliced
cups  thawed COOL WHIP Whipped Topping

Make It

CUT 4 of the cookies in half; set aside. Place remaining 12 cookies in food processor; process until finely crushed. Add butter; process until well blended. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding mixture into crust; top with bananas. Gently stir whipped topping into remaining pudding mixture; spread over bananas.

REFRIGERATE 3 hours. Top with reserved cookie halves just before serving. Store leftover pie in refrigerator.

Kraft Kitchens Tips

Size Wise
Sweets can add enjoyment to a balanced diet but remember to keep tabs on portions.
How to Crush Cookies by Hand
Place cookies in resealable plastic bag. Remove excess air; seal bag. Crush the cookies by rolling a rolling pin across the bag.
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