Elephant and the Monkey

Ingredients

• 1 cup flour
• 1/2 cup butter (soft)
• 4 bananas, halved lengthwise, quartered
• 8 ounces semisweet baking chocolate, divided
• 1 cup peanut butter
• 3 cups milk

• 2 (3 ounce) packages sugar-free instant vanilla pudding mix
• 16 ounces whipped topping, divided
• 1/4 cup chopped peanuts

Directions

1. 1

   Make crust: Mix flour and butter and press into a ungreased 9x13 pan.Bake at 350 for 15 minute cool; top with bananas.

2. 2

   Make chocolate curls from 1 square chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on high 1 min; stir until chocolate is melted and mixture is well blended. Drizzle over bananas; set aside. pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup whipped topping. Spread over bananas; top with remaining cool whip.

3. 3

   Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts.

4. 4

   substitute: pudding or use 70 crushed nilla wafers instead of flour.