Peanut Butter Banana Freezer Pie Recipe

Oct 22, 2012 @ 3:55 PM
Posted by Casserole Queens, Special Contributor

Nutrition

Cal/Serving: 431
Daily Value: 22%
Servings: 8

Low-Sodium
Vegetarian

Fat	18g	28%
Saturated	7g	37%
Trans	0g	0%
Carbs	66g	22%
Fiber	2g	10%
Sugars	56g	0%
Protein	6g	12%
Cholesterol	27mg	9%
Sodium	79mg	3%
Calcium	61mg	6%
Magnesium	52mg	13%
Potassium	359mg	10%
Iron	1mg	6%
Zinc	1mg	5%
Vitamin A	352IU	7%
Vitamin C	3mg	6%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	4%
Niacin (B3)	3mg	13%
Vitamin B6	0mg	12%
Folic Acid (B9)	22µg	6%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	2mg	8%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	3g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Traditional Madeleines

I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

Popular Recipes

More Recipes By Casserole Queens

Courtesy Electus/HUNGRY

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.

Click here to see more casserole recipes.

INGREDIENTS

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

DIRECTIONS

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.