Peanut Butter-Chocolate Banana Cream Pie

Ingredients

• 2  bananas 
• 0.3 cup butter melted
• 0.5 cup creamy peanut butter 
• 6.8 oz jell-o vanilla flavor pudding instant
• 2 cups milk cold
• 2 Tbsp planters peanuts salted coarsely chopped
• 2 oz baker's semi-sweet chocolate divided
• 1 cup vanilla wafers crushed finely
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• oven
• whisk
• microwave

Directions

1. Heat oven to 350F.
2. Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 oz. chocolate. Refrigerate.
4. Microwave remaining 1-1/2 oz. chocolate and peanut butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended.
5. Place bananas in crust; drizzle with melted chocolate.
6. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
7. Spread over bananas; top with remaining COOL WHIP.
8. Refrigerate 3 hours. Top with chocolate curls and nuts just before serving.