Sunday, July 17, 2011

Peanut Butter Banana Pie

This has to be the best really easy summer dessert in my collection of recipes. If you know of one that's as easy and is actually better, please let me know. Remember, I have a special affinity for anything 'banana'. I don't think anyone would complain if you added coconut to the bananas and garnished with coconut instead of peanuts and M&M's. I was catering to the younger crowd with this one.
Just a few hours in the freezer and you're ready to serve. Plus, it makes two pies--one for today, and another for tomorrow or to share with a friend.

As you can see, the ingredients are basic and there's nothing to cook. This would be a good recipe for the young aspiring chefs in your family. They could even do it themselves.

(For my Point Counting Friends, use Splenda Brown Sugar, reduced fat and fat free products and skip the garnish!)

Peanut Butter and Banana Pie

(makes 2 pies)

2 pre-made chocolate cookie crumb pie shells (I used Keebler's Ready Made Chocolate)

One and one-half cups brown sugar

8 oz. Cream cheese

1 cup good peanut butter (you chose, smooth or crunchy)

1 tsp. vanilla

1 large container (12oz.) cool whip

3 bananas

Prepared chocolate syrup (I used Reese's Shell syrup)

Extra cool whip, chopped peanuts, and M & M's for garnish, optional

Beat brown sugar, cream cheese, peanut butter and vanilla until well combined. Beat in half the cool whip, then fold in the remaining cool whip. (Don't forget to lick the beaters!)

Slice bananas, and divide equally between pie shells, covering the bottoms.

Pour peanut butter mixture over bananas. (Share licking the bowl!)

Cover and freeze.

Remove from freezer and let sit at room temperature for 15 minutes before slicing and serving. This is an important step!

Serve with extra cool whip, chopped peanuts, M & M's and chocolate syrup as garnish (optional).


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