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1
Preheat oven to 350F
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2
Mix wafer crumb and butter until well blended; press firmly onto bottom and up sides of 9-inch pie plate.
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3
Bake 5- 8 minutes or until golden brown.
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4
Cool completely; top with bananas.
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5
Make chocolate curls from 1/2 square of the chocolate; reserve for garnish.
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6
Microwave remaining chocolate and the peanut butter on medium 1-2 minutes; stir until chocolate is completely melted and mixture is well blended.
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7
Drizzle over bananas; set aside.
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8
Pour milk into a large bowl.
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9
Add dry pudding mixes.
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10
Beat with wire whisk 2 minutes or until well blended.
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11
Gently stir in 1 cup of the whipped topping.
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12
Spread over bananas; top with remaining 1 cup of whipped topping.
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13
Refrigerate at least 3 hours or overnight.
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14
Top with chocolate curls and peanuts just before serving.
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15
Store leftovers in refrigerator.
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16
To keep bananas from browning, brush with lemon juice.
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17
HOW TO MAKE CHOCOLATE CURLS: Warm the chocolate slightly by heating it, unwrapped, in the microwave for a few seconds until you can just smudge the chocolate with your thumb.
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18
Hold the square steadily between thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of square.
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19
Allow a thin layer of chocolate to curl as it is peeled off the bottom of the square.
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20
This will make long, delicate curls.
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21
Make short curls using the same technique on the narrow sides of the square.
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22
To arange curls on a dessert, use a tothpick to lift them into place.
