Preheat oven to 375°F. Cut 4 of the wafers in half; set aside for later use. Finely crush remaining wafers; mix with sugar in small bowl. Set aside. Place margarine and peanut butter in saucepan. Cook on medium-low heat until margarine is melted, stirring occasionally. Add to crumb mixture; mix well. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate. Bake 8 minutes. Cool completely.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended; pour into crust. Refrigerate several hours or until chilled.
Arrange banana slices around edge of pie just before serving. Top with whipped topping, peanuts and reserved wafer halves. Store leftover pie in refrigerator.
Prepare as directed, using PLANTERS Dry Roasted Peanuts.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 43g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.