We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peanut Butter-Banana Slab Pie
0 Likes
Prep Time:
30 minutes
Total Time:
3 hours 15 minutes
Indulgent peanut butter-banana slab pie with a cookie crust, creamy filling, whipped topping, and extra peanut butter drizzle.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
  • 1/2 cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 3 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
  • 1/4 cup creamy peanut butter
  • 1 firm medium banana, cut into 1/4-inch slices (about 1 cup)
Instructions:
  • Preheat the oven to 350°F and generously coat a 15x10x1-inch pan with cooking spray.
  • In a large bowl, combine cookie mix with softened butter until crumbly and well blended, being careful not to overmix. Press mixture into the bottom and up the sides of the pan.
  • Bake for 12-15 minutes until beautifully golden and set in the center. Allow it to cool for 30 minutes.
  • In a spacious bowl, mix together cream cheese, 1 cup of peanut butter, and powdered sugar with an electric mixer on medium speed until smooth, scraping down the sides of the bowl as needed. Gently fold in 2 cups of whipped topping.
  • Layer the baked crust with 2 1/2 cups of banana slices. Spoon the cream cheese mixture over the bananas and spread it evenly. Top with the remaining whipped topping by spoonfuls and spread evenly. Refrigerate for at least 2 hours until set.
  • Microwave 1/4 cup peanut butter in a small microwavable bowl on High in 15-second intervals until it's a drizzling consistency. Drizzle warm peanut butter over the pie, then add 1 cup banana slices on top. Store any leftovers loosely covered in the refrigerator.