Elephant and the Monkey

Chef #470447's Note:

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.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 1.0 9x13 pan

• 1 cup flour
• ½ 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
• ¼ cup chopped peanuts

Directions:

1. Make crust: Mix flour and butter and press into a ungreased 9x13 pan.Bake at 350 for 15 minute cool; top with bananas.
2. 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.
3. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts.
4. substitute: pudding or use 70 crushed nilla wafers instead of flour.

Reviews

[Sydney Mike]

This recipe, with the combo of chocolate & PB, makes for A REALLY GREAT TASTING DESSERT! The only change I made was in the 'elephant' when I used extra crunchy peanut butter in the filling & chopped honey-roasted peanuts in the topping! Will definitely hold onto this recipe! [Tagged, made & reviewed in New Kids on the Block tag]