I'm recycling this for Bake at 350's Flavor of the Month carnival. Pie is the flavor for this month....and this pie is still my favorite! Go check out other pies HERE!
I made this pie for my husband's birthday last week. It is SOOOO yummy (and easy)! I got this from another blog but I've searched and searched and cannot find where. So if it's yours, let me know!Peanut Butter Banana Cream Pie
crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tbl butter, melted
Cooking spray
Filling:
3/4 cup packed brown sugar
1/2 cup (4 oz.) 1/3-less-fat cream cheese
1/2 cup peanut butter
1 tsp vanilla extract
8 oz. container frozen fat-free whipped topping, thawed
1 1/2 cup sliced banana (about 2 bananas)
1/4 cup chocolate sundae syrup
Crust preparation:Place cookies in a food processor, and process until finely ground. Add the cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9" pie plate coated with cooking spray. Bake at 350 deg F. for 10 minutes; cool completely on a wire rack.
Place 3/4 Cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with mixer at medium speed until smooth. Fold in whipped topping. Arrange bananas in bottom of prepared (or purchased) crust. Spread peanut butter mixture over bananas; drizzle with syrup. Cover & freeze 8 hours; let stand at room temperature 15 minutes before serving.
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