Sunset on our first day
It was also great to see the Jersey Shore have such an amazing recovery after Hurricane Sandy this past year. The part of the island that we stayed at wasn't hit too hard, but you could still see all of the empty lots and homes for sale that didn't make it.
Since this family reunion made me miss my own, especially my dad, I felt like this recipe was appropriate. I had made a peanut butter banana chocolate cream pie for my dad a few months back since it was all of his favorite flavors combined. It was so simple and so incredibly tasty that its an amazing go to recipe!
Peanut Butter Banana Chocolate Cream Pie
35 Nilla Wafers, Finely crushed
1/4 cup butter, melted
2 oz. BAKER'S Semi Sweet Chocolate
1/2 cup creamy peanut butter
2 bananas, cut in half, then quartered
2 pkg (3.4 oz) of Vanilla Instant Pudding
2 cups cold milk
2 cups Cool Whip
2 tbsp. salted peanuts
Preheat oven to 350 degrees. Mix wafer crumbs and melted butter and press into the bottom of a 9 inch pie pan. Bake 5-8 minutes or until golden. Cool completely. Meanwhile, make chocolate curls for 1/2 oz chocolate. Refrigerate.
Microwave remaining 1.5 oz chocolate and peanut butter into a microwave safe bowl on high for one minute. Stir until chocolate is melted and everything is well blended. Place bananas in the crust and pour chocolate mixture on top.
Beat pudding mixes and milk in large bowl with a whisk for 2 minutes. Stir in 1 cup cool whip. Spread over the bananas and chocolate. Top with remaining cool whip.
Refrigerate for 3 hours. Top with chocolate curls and nuts before serving.
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