Mother's Day Dessert

We had a wonderful Mother's Day spent with the families on both Saturday and Sunday.

I thought I would share with you the delicious recipe that Kayla helped me make for our Sunday dessert.

Peanut Butter-Chocolate Banana Cream Pie



35 Nilla Wafers, finely crushed

1/4 cup butter, melted

2 medium bananas, halved lengthwise, quartered

2 squares Baker's Semi-Sweet Baking Chocolate, divided

1/2 cup peanut butter

2 cups milk

2 pkg. Jell-O(4 serving size each) Vanilla Flavor Instant Pudding & Pie filling

2 cups thawed Cool Whip

PREHEAT oven to 350ºF. Mix wafer crumbs and butter until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely; top with bananas.

MAKE chocolate curls from 1/2 square of the chocolate; reserve for garnish. Microwave remaining chocolate and the peanut butter on HIGH 1 min.; stir until chocolate is completely 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 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread over bananas; top with remaining 1 cup whipped topping.

REFRIGERATE at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving. Store leftover pie in refrigerator.

recipe courtesy of Kraft Foods

Enjoy!