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PREHEAT oven to 375°F. Cut 4 of the wafers in half; set aside for later use. Finely crush remaining wafers; mix with sugar in small bowl. Set aside. Place margarine and peanut butter in saucepan. Cook on medium-low heat until margarine is melted, stirring occasionally. Add to crumb mixture; mix well. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate. Bake 8 minutes. Cool completely.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended; pour into crust. Refrigerate several hours or until chilled.
ARRANGE banana slices around edge of pie just before serving. Top with whipped topping, peanuts and reserved wafer halves. Store leftover pie in refrigerator.