Peanut Butter Banana Cream Pie
26 Nutter Butter cookies
4 tbsp. butter, melted
2 bananas, sliced about ¼” thick
1 oz box vanilla pudding (prepared according to instructions on box—you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar
1 tsp lemon juice (optional)
½ tsp. vanilla
¼ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)
Enclose cookies in a zip lock bag and smash lightly into crumbs.
Pour the crumbs into a bowl and mix the melted butter until fully coated, your crust is done.
Spread the crust firmly at the bottom of the pan and pop the crust in the freezer to chill until you are ready for the pie filling.
Make your vanilla pudding, according to the instructions on the box. plus whisk together 2 cups of cold milk. It thickens within five minutes.
In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer.
Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone.
Continue beating the whipped cream until stiff peaks form.
Take out crust from the freezer and place the banana slices in an even layer covering the entire crust.
Add the vanilla pudding spreading evenly over.
Top with the peanut-butter whipped cream, push the cream around the edges of the pie with a rubber spatula.
Drizzle with chocolate syrup, crush another two Nutter Butters on top.
Refrigerate over night or at least 2 hours.
Slice the cake and serve with green tea (sugarless)
Thank you source … Joanna Goddard / Alania Pouliot