Elephant and the Monkey Recipe #380925
Change up a classic like chocolate-banana cream pie by adding the bold, nutty taste of peanut butter. The versatile spread isn't just for sandwiches anymore.
by Chef #470447
45 min | 30 min prep
SERVES 12 , 1 9x13 pan
- 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
- Make crust: Mix flour and butter and press into a ungreased 9x13 pan.Bake at 350 for 15 minute cool; top with bananas.
- 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.
- Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts.
- substitute: pudding or use 70 crushed nilla wafers instead of flour.
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5 stars