Peanut Butter Chocolate Banana Cream Pie.

35 vanilla wafers, crushed
1/4 cup butter, melted
2 medium bananas, sliced
2 squares semi-sweet baking chocolate (I just use a handful of chocolate chips)
1/2 cup peanut butter (I used chunky)
2 cups milk
2 pkgs. vanilla instant pudding
2 cups cool whip
2 Tbsp. chopped peanuts

Preheat oven to 350. Mix crumbs and butter, press into pie plate. Bake 5-8 minutes or until golden brown. Cool, then top with bananas.
Make chocolate curls, reserve for garnish (I didn't do this). Microwave remaining chocolate and peanut butter, stir until blended. Drizzle over bananas.
Pour milk into large bowl, add pudding mixes. Beat with whisk, gently stir in 1 cup of cool whip.. Spread over bananas.
Top with remaining 1 cup cool whip (I didn't do this part)
Refrigerate 3 hours or overnight. Top with chocolate curls and peanuts just before serving.

Enjoy!

Fruity Cream Cheese Pie

1 small box cook & serve vanilla pudding
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbls. soft butter


Mix dry ingredients together with butter, add 1 egg and 1/2 cup milk. Combine and beat for 2 minutes. Pour into greased 9-inch pie pan. Place 3 cups of sliced peaches (or whole blueberries) on top of the above in the pie pan. Set aside.

Mix together:
8 oz. cream cheese
1/2 cup sugar
1/4 cup of mashed peaches (or mashed blueberries)

On top of fruit in pie pan - start to spread cream cheese mixture from the middle of the pan and spread toward the outer edge, stopping 1 inch from edge (makes a crust). Set aside.

Mix together:
1 Tbls. sugar and 1/2 tsp. cinnamon

Sprinkle the cinnamon mixture on top of cream cheese spread. Bake pie at 350 degrees for 35-40 minutes. Serve cold from refrigerator.