Ingredients
20
creme-filled peanut butter sandwich cookies
3
tablespoons butter or margarine, melted
2
medium bananas, sliced
1
cup whipping cream
1
jar (7 oz) marshmallow creme
3/4
cup creamy peanut butter
1
cup miniature marshmallows
1/4
cup chopped peanuts
Preparation
In food processor, place cookies. Cover; process until cookies are ground. With food processor running, pour butter through feed tube; process just until blended. Press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Place bananas over crust.
In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Beat in marshmallow creme and 1/2 cup of the peanut butter. Spread over bananas in crust. Sprinkle with marshmallows and peanuts. Cover; refrigerate 8 hours or until set.
In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 30 seconds or until melted. Drizzle over pie. Store covered in refrigerator.
