Peanut Butter Banana Cream Pie

Two our grandson’s are here from Phoenix and the rest of the family drives in today. I have two games on my phone, Candy Crush and Pet Rescue. I have been stuck on level 34 on Pet Rescue for over a month. Caleb the 4 yr old has been playing on my phone for 2 days. Yesterday he brought me my phone because it needed charging. That is the only time we have a conversation is when the phones need charging or their fingers cramp from playing the games and they have to rest for 15 minutes to get circulation back in their hands. Anyway, back to my story, Caleb brings me my phone and ask me what 3 plus 7 make. In my most teacherly grandmotherly voice I respond “10”. Caleb proceeds to tell me, “no, Nana, it is 37, I just moved you from level 34 to 37” Apparently he wanted to be sure I got the fact that he had progressed me 3 levels in 2 days. What a little smart-alec.
Guess I will leave the gaming to them and get back to the kitchen where I belong. Yesterday Costco was handing out their free cookbooks when we were in the store. Leafing through I saw this recipe and knew that it would be perfect for these precious little darlings that use every available opportunity to show us we are just not “with it”.
1 small package (3.4 oz) instant vanilla pudding
1 12 oz can Pet evaporated milk
1/4 cup Jif Creamy Peanut butter
1/4 teas almond extract or vanilla
2 bananas, cut into 1/8″ slices
1/4 cup Smucker’s Hot Fudge Topping
1 6 oz prepared chocolate cookie crust
1 cup Cool Whip, thawed
1/4 cup chopped cocktail peanuts
In a large bowl, combine pudding mix, evaporated milk, peanut butter and extract. Beat on medium speed with mixer until smooth.
Place a single layer of bananas on crust bottom. Pour the pudding mixture over the bananas. Place another layer of bananas over the pudding mixture.
Drizzle fudge topping over the bananas. Spread whipped topping over the fudge topping. Sprinkle with peanuts if desired. Chill for 2 hours. Makes 8 servings

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