Peanut butter, bananas, and caramel combine in this ultimate icebox dessert.
Peanut Butter Banana Pudding Icebox Pie
Yields: 2 (9-inch) pies
- 3 cups vanilla wafer crumbs
- ½ cup sugar
- ¼ teaspoon kosher salt
- 10 to 12 tablespoons unsalted butter, melted
- 1½ cups crunchy peanut butter
- 1 (8-ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 2 cups heavy whipping cream
- 1 (3.4-ounce) box banana cream instant pudding mix
- 1¾ cups cold whole milk
- 2 (8-ounce) containers frozen whipped topping, thawed
- Garnish: sliced banana, chopped peanuts, caramel sauce
- Preheat oven to 350°. Spray 2 (9-inch) glass or metal pie plates with cooking spray.
- For crust: In a medium bowl, stir together vanilla wafer crumbs, sugar, and salt. Add melted butter, 2 tablespoons at a time, stirring just until moistened. Press mixture into bottom and up sides of prepared plates.
- Bake until lightly browned, about 10 minutes. Let cool completely.
- For filling: In a large bowl, beat peanut butter and cream cheese with a mixer at medium speed until smooth. Add confectioners’ sugar, beating to combine. Add cream, beating until combined. Increase mixer speed to high, and beat until mixture thickens.
- In a medium bowl, beat pudding mix and milk with a mixer at low speed for 30 seconds. Increase mixer speed to medium, and beat until thickened, about 3 minutes. Alternate spooning peanut butter filling and banana pudding into prepared crusts. Using a spoon, swirl fillings together. Spoon whipped topping onto center of pies. Freeze, uncovered, for at least 4 hours. Thaw in refrigerator for 10 to 30 minutes before serving.
- Garnish with banana slices, chopped peanuts, and caramel sauce.