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Peanut Butter-Banana Pie
Peanut Butter-Banana Pie

Peanut Butter-Banana Pie

2 Hr(s) 50 Min(s) (incl. refrigerating)
20 Min(s) Prep
2 Hr(s) 30 Min(s) Cook
A chocolate-sandwich-cookie crust is layered with peanut butter, sliced bananas, chocolate pudding and whipped topping for a decadent no-bake pie.
What You Need
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10 servings
Original recipe yields 10 servings
30 OREO Cookies, divided
1/4 cup (1/2 stick) margarine or butter, melted
1/2 cup creamy peanut butter
2 bananas, sliced
3 cups milk
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Let's Make It
1
Crush 22 of the cookies; place in medium bowl. Add margarine; mix well. Press onto bottom and up side of 9-inch pie plate. Refrigerate 30 min.
2
Spread peanut butter onto bottom of crust; top evenly with bananas. Add milk to dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over bananas.
3
Refrigerate at least 2 hours. Top with the whipped topping and remaining 8 cookies just before serving. Store leftovers in refrigerator.
Kitchen Tips
Tip 1
Size Wise
Savor one serving of this special-occasion dessert. Each pie makes enough to serve 8 people!
Tip 2
Substitute
Prepare as directed, using crunchy peanut butter.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 22g
28%
Saturated Fat 7g
35%
Trans Fat 1g
Cholesterol 5mg
2%
Sodium 610mg
27%
Total Carbohydrates 59g
21%
Dietary Fibers 3g
11%
Sugars 38g
76%
Protein 7g
14%
Vitamin A
8%
Vitamin C
2%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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