This recipe is from an old Kraft foods magazine and is one of our favorite desserts. Eventually, I want to make this with real whipped cream in place of the Cool Whip.
About 40 Nilla wafers (or 20 butter cookies)
Half a stick of butter (2 oz), melted
Half cup peanut butter
Two one-ounce squares of semisweet baking chocolate
2 cups cool whip, thawed
1 pkg (4 oz) instant vanilla Jello pudding mix
1 cup milk
2 ripe medium bananas
Method:
1 Heat oven to 350F.
2 Crush the wafers/cookies finely and mix with the melted butter. Press into the bottom of a 9-10"pie plate and bake for about 8 mins or till golden. Cool completely.
3 Peel and quarter bananas. Arrange flat surface down, on cooled pie crust.
4 Reserve half a square (half oz) of chocolate for garnish. In small bowl, melt together in microwave oven the rest of the chocolate (1.5 oz) and the peanut butter. Stir to mix well, then pour over bananas.
5 In large bowl, mix milk and jello pudding mix. Stir in one cup cool whip. Spoon over bananas-and chocolate layer.
6 Top with remaining cup of cool whip.
7 Shave the half square of chocolate and sprinkle over pie to garnish. Alternatively use cocoa powder.
8 Refrigerate 4 hours or till set before serving.
