Frozen Chocolate Peanut Butter Banana Pie

Makes 4 pies

A hit for peanut butter lovers.

Freeze Time

6 hours

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.