Yield: 8 Servings
|30||Chocolate NILLA Wafers; finely rolled, (about 3/4 cup crumbs)|
|3 tablespoons||FLEISCHMANN'S Margarine; melted|
|1 tablespoon||Reduced fat peanut butter; melted|
|2 packs||(4-serving size) fat free instant chocolate pudding & pie filling|
|3¼ cup||Skim milk|
|1 medium||Banana; sliced|
|1 cup||Prepared reduced calorie whipped topping|
|¼ cup||PLANTERS Reduced Fat Honey Roasted Peanuts; chopped|
|4||Chocolate NILLA Wafers; halved for garnish|
In small bowl, combine wafer crumbs, sugar, margarine and peanut butter.
Press mixture on bottom and side of 9-inch pie plate. Bake at 375 degrees F for 7 to 8 minutes. Cool completely before filling. In large bowl, with electric mixer at low speed, beat pudding mix and milk for 1 minute. Pour immediately into prepared pie shell. Chill at least 3 hours.
To serve, arrange banana slices on pie around edge of crust. Top with whipped topping. Sprinkle with chopped peanuts. Garnish with halved cookies; serve immediately.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@...> on Feb 1, 1998