1 (9 inch) prepared chocolate cookie crumb crust, prepared according to following recipe
1 (8 ounce) container frozen whipped topping, thawed, thawed and drained (including milk)
1 (12 ounce) container frozen whipped topping, thawed, thawed and drained (including milk)
2 bananas, peeled and sliced
1/2 cup peanut butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
2 cups banana, mashed
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, stir together the whipped topping, thawed and drained bananas and peanut butter until well blended. Grumble to blend and pour into prepared crust.
Preheat oven to 375 degrees F (190 degrees C) and line currently baking pie crusts with foil.
Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 10 to 15 minutes, until bottoms start to brown. Cool completely before serving.
Return custard to oven for 15 to 20 more minutes, or until custard begins to bubble again.
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