The infamous peanut butter pie recipe came from my friend Diane who saw it in Cooking Light magazine. I have no idea what issue, etc. Here it is for those of you who would like to give it a shot:
Peanut Butter-Banana Cream Pie
Crust: 1 cup wafer cookies
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Filling: 3/4 cup packed brown sugar
1/2 cup cream cheese
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 (8 oz.) container Cool whip
1 1/2 cup sliced banana
1/4 cup choc syrup
1. Preheat oven to 350.
2. Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or until just combined. Press crump mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake for 10 minute, cool completely.
3. Place brown sugar, cream cheese, peanut butter and vanilla in a bowl, beat until smooth. Fold in cool whip. Arrange bananas on top of crust. Spread mixture over banana, drizzle with choc. syrup. Cover and freeze 8 hours. Let stand at room temp. 15 minutes before serving. I doubled the filling part because it didn't seem like much and I'm glad I did. Thanks Diane for passing the recipe along!