1 box (7 oz.) fructose-sweetened peanut butter cookies, crushed to equal about
1-1/2 cups crumbs
2 T. butter, melted
2 pkgs. instant chocolate pudding
2-3/4 c. milk
1 t. vanilla
1 small banana, thinly sliced
1/2 c. heavy cream
2 t. sugar
1 t. chopped peanuts
In 9" pie pan combine cookie crumbs with butter. Press onto bottom and sides of pan; freeze 15 minutes. Meanwhile, in bowl whisk together dry pudding mix, milk and vanilla until smooth, about 2 minutes. Reserve 8 banana slices; place remaining slices on bottom of pie shell. Gently spoon chocolate mixture over bananas. Chill at least 3 hours. In medium bowl with mixer at high speed beat cream until soft peaks form; fold in sugar. Garnish pie with whipped cream, peanuts, and reserved banana slices.
