Peanut Butter Banana Freezer Pie Recipe
Daily Value: 39%
Vegetarian, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||40µg||10%|
|Fatty acids, total monounsaturated||13g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
Life wouldn’t be complete without dessert, and the Casserole Queens cover everything from soup to nuts when it comes to their recipes. This peanut butter freezer pie demonstrates that one-pot wonders can be sweet treats as well, with a crisp wafer-cookie crust that's pre-baked in the oven and topped delicious layers of cream cheese, peanut butter, and bananas.
- 1 1/2 cups vanilla wafer cookies (about 30 cookies)
- 1 1/2 cups packed light brown sugar
- 3 tablespoons unsalted butter, melted
- Cooking spray
- 1/2 cup cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- Two 8-ounce containers frozen whipped topping, thawed
- 2 cups sliced banana
- 1/2 cup chocolate syrup
Preheat the oven to 350 degrees.
Pulse the cookies in a food processor until finely ground. Add 1/2 cup of the brown sugar and the butter; pulse 2-3 times or just until combined. Press the crumb mixture into the bottom of a 9-by-13-inch casserole dish that has been greased with cooking spray. Bake in the oven for 10 minutes until the crust is golden brown. Remove from the oven and let cool.
Put the remaining 1 cup of the brown sugar, cream cheese, peanut butter, and vanilla in a the bowl of a stand mixer fitted with a whisk attachment. Beat at medium speed until smooth. Fold in the whipped topping.
Lay the banana slices on the prepared crust and drizzle with ¼ cup chocolate syrup. Spread the peanut butter mixture over the bananas and drizzle with the remaining chocolate syrup. Cover with plastic wrap and freeze until frozen through, about 5 hours. Let stand at room temperature for about 10 minutes before serving.
Recipe DetailsServings: 8
Notes and Substitutions:
Watch the Casserole Queens on the YouTube channel HUNGRY for more delicious recipes.