Chocolate, Peanut Butter and Pretzel Bars

Ingredients

• 2  banana sliced
• 0.7 cup butter melted
• 1 cup creamy peanut butter divided
• 7.8 ounce jell-o vanilla flavor pudding instant
• 2 cups milk cold
• 24  pretzel twists miniature
• 2 cups pretzels crushed finely
• 0.3 cup sugar 
• 1.8 cups non-dairy whipped topping divided thawed

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Heat oven to 350 degrees F.
2. Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan.
3. Bake 10 min.; cool completely. Meanwhile, beat dry pudding mixes, milk and 3/4 cup peanut butter in medium bowl with whisk until well blended. Stir in 3/4 cup COOL WHIP.
4. Spread 3/4 cup peanut butter mixture over crust; top with bananas and remaining pudding mixture.
5. Whisk remaining peanut butter and half of the remaining COOL WHIP in separate medium bowl until well blended. Stir in remaining COOL WHIP; spread over dessert. Refrigerate 2 hours. Top with whole pretzels just before serving.