Peanut Butter-Banana Slab Pie

 This slab pie is a little slice of heaven for peanut butter-banana fans! Peanut butter cookie crust is topped with sliced bananas, creamy peanut butter filling and whipped topping before getting finishing touches of drizzled peanut butter and extra bananas.



Ingredients

  • 1
    pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  • 1/2
    cup butter, softened
  • 1
    package (8 oz) cream cheese, softened
  • 1
    cup creamy peanut butter
  • 1
    cup powdered sugar
  • 1
    container (12 oz) Cool Whip frozen whipped topping, thawed
  • 3
    firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
  • 1/4
    cup creamy peanut butter
  • 1
    firm medium banana, cut into 1/4-inch slices (about 1 cup)

Steps

1 Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.

2 In large bowl, place cookie mix. Add softened butter; mix with pastry blender or fork until mixture is crumbly and butter is blended (do not overmix). Press in bottom and up sides of pan.

3 Bake 12 to 15 minutes or until golden brown and set in center. Cool 30 minutes.

4 In large bowl, beat cream cheese, 1 cup peanut butter and the powdered sugar with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping.

5 Place 2 1/2 cups banana slices in single layer over baked crust. Drop cream cheese mixture by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over cream cheese layer; spread evenly. Refrigerate at least 2 hours until set.

6 When ready to serve, in small microwavable bowl, microwave 1/4 cup peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warm peanut butter on pie; top with 1 cup banana slices. Loosely cover and refrigerate any remaining pieces.

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