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Desserts

Peanut Butter-Banana Pie

Peanut Butter-Banana Pie recipe
photo by:kraft
A chocolate-sandwich-cookie crust is layered with peanut butter, sliced bananas, chocolate pudding and whipped topping for a decadent no-bake pie.
time
prep:
20 min
total:
2 hr 50 min
servings
total:
8 servings
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What You Need

30
 OREO Cookies, divided
1/4
cup  (1/2 stick) margarine or butter, melted
1/2
cup  PLANTERS Creamy Peanut Butter
2
 bananas, sliced
3
cups  milk
2
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
1-1/2
cups  thawed COOL WHIP Whipped Topping

Make It

CRUSH 22 of the cookies; place in medium bowl. Add margarine; mix well. Press onto bottom and up side of 9-inch pie plate. Refrigerate 30 min.

SPREAD peanut butter onto bottom of crust; top evenly with bananas. Add milk to dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over bananas.

REFRIGERATE at least 2 hours. Top with the whipped topping and remaining 8 cookies just before serving. Store leftovers in refrigerator.

Kraft Kitchens Tips

Size-Wise
Savor one serving of this special-occasion dessert. Each pie makes enough to serve 8 people!
Substitute
Prepare as directed, using PLANTERS Crunchy Peanut Butter.
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