Peanut Butter Banana Cream Pie

4.23 from 9 votes

Prep Time20

Total Time20

Course: 500+ Best Dessert Recipes

Cuisine: American

Keyword: banana, peanut butter, pie

Servings:

Author: Sweet Basil

1 Box Instant Pudding French Vanilla, 3.4 oz
1 Cup Milk
4 oz Neufchatel Cheese softened
1 Cup Peanut Butter
1/2 Can Milk 14 oz can, Sweetened Condensed
1/2 Container Cool Whip 6 oz container, defrosted or 1 1/2 cups fresh whipped cream with a little powdered sugar beaten until soft peaks form.
2 Bananas
1 Graham Cracker Pie Crust

In a large bowl, combine the pudding and milk and set aside.
1 Box Instant Pudding , 1 Cup Milk
In another bowl, beat the cream cheese and peanut butter until smooth, and then add the sweetened condensed milk and beat again until smooth.
4 oz Neufchatel Cheese, 1 Cup Peanut Butter, 1/2 Can Milk
Add the pudding into the cream cheese mixture and stir until evenly combined.
Add 1/3 of the cool whip to the bowl, and gently fold it into everything.
1/2 Container Cool Whip
Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together.
Layer the sliced bananas on the bottom of the pie crust.
2 Bananas, 1 Graham Cracker Pie Crust
Add the filling on top and chill for at least a few minutes before serving

This pie will keep in the refrigerator for up to 4 days.