CONTEST DESSERT: Layered Chocolate Peanut Banana Supreme

LAYERED CHOCOLATE PEANUT BANANA SUPREME
Adapted by BumbleBeeBoogie

Preheat the oven at 350 degrees F.

Crust:
1 cup crushed vanilla wafers (about 25 wafers)
1/2 cup butter, melted
1/3 cup chopped low-salt roasted peanuts

The wafers and peanuts can quickly be crushed in a food processor. In a bowl, combine the wafer crumbs, butter and peanuts, mixing well. Evenly press the mixture into an 8-inch square non-stick loaf baking pan. Bake for 10 minutes; set aside to cool.

First layer:
4 ounces cream cheese, softened
3 tablespoons smooth or chunky-style peanut butter
1/2 cup sifted powdered (confectioners) sugar
1 cup frozen non-dairy whipped topping, thawed

In a food processor or in a mixing bowl, beat together the cream cheese, peanut butter and powdered sugar. Fold in the non-dairy whipped topping, mixing well. Spread the mixture over the baked crust. Cover with plastic wrap of aluminum fail and chill in the refrigerator.

Second layer:
1 package (3-1/2 ounces) INSTANT chocolate pudding and pie filling
1-1/2 cups whole milk
1 teaspoon rum or rum flavoring
1 ripe banana, sliced

In a medium bowl, combine the instant pudding mix, milk and rum flavoring. Beat at low speed for 1 to 2 minutes, until thickened. Chill for a few minutes. Spread over the cheese-peanut butter 1st layer. Cover with a layer of the sliced bananas. Restore plastic wrap or foil and chill in the refrigerator.

Topping:
1 cup frozen non-dairy whipped topping, thawed
1/3 cup chopped low-salt roasted peanuts

Spread the non-dairy whipped topping evenly over the pudding-banana layer. Sprinkle with the chopped peanuts. Restore the plastic wrap or foil. Chill overnight before cutting into squares to serve. Serves 8 to 10.