Jan Box | Trinity Valley EC

Frozen peanut butter banana pie is an easy-to-make dessert—no oven required. Layers of hot fudge, peanut butter, whipped topping, bananas and chocolate atop a sugar cookie crust make for the perfect ending to any meal.

2 cups crushed sugar cookies
4 tablespoons (1/2 stick) butter, melted
1 jar hot fudge topping (11.75 ounces), warmed
1 package cream cheese (8 ounces), room temperature
1 cup peanut butter
1 1/4 cups powdered sugar
1 container frozen whipped topping (16 ounces), thawed, divided use
3 bananas, sliced 1/4-inch thick
1 cup chocolate syrup

1. Mix together sugar cookies and butter and press into the bottom of a greased 9-inch springform pan.

2. Pour warmed fudge topping over the crust.

3. Blend cream cheese and peanut butter until smooth. Mix in powdered sugar until combined then fold in 3/4 of the whipped topping.

4. Spoon mixture over fudge topping, spreading evenly.

5. Top with sliced bananas.

6. Top with remaining whipped topping, spreading evenly.

7. Freeze 8 hours.

8. Allow pie to sit at room temperature 15 minutes before slicing. Run a knife around edge of pan and remove the outer ring.

9. Serve drizzled with chocolate syrup.

Serves 12.