Frozen Chocolate Peanut Butter Banana Pie

Ingredients

• 2 pounds cream cheese, softened
• 1 pound, 8 ounces chunky peanut butter
• 11 fluid ounces Karo® Dark Corn Syrup
• OR Karo® Light Corn Syrup
• 1 pound semi-sweet OR bittersweet chocolae, cut-up
• 4 ounces butter OR margarine
• 6 fluid ounces Karo® Dark Corn Syrup
• OR Karo® Light Corn Syrup
• 4 (9-inch) chocolate crumb crusts
• 8 large bananas OR 2 pounds, 8 ounces sliced bananas
• 3 ounces chopped roasted peanuts, optional

Directions

Beat cream cheese, peanut butter and 11 fluid ounces corn syrup together until light and fluffy.  Melt chocolate and butter in a medium saucepan over low heat until smooth.  Add 6 fluid ounces corn syrup and stir until blended.

Slice 1 banana (5 ounces) and arrange on bottom of crust.  Spread 9 ounces peanut butter mixture over banana slices.  Top with #12 scoop of the chocolate mixture and carefully spread over peanut butter layer.  Repeat layers.  Sprinkle peanuts over top of pie, if desired.  Repeat with remaining three pies.

Cover and freeze 6 hours or until serving time.  Let stand at room temperature 15 minutes before cutting into wedges.