Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat cream cheese and peanut butter in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in 1-1/2 cups Cool Whip.
Slice banana; place in crust. Cover with filling. Refrigerate 2 hours or until firm. Garnish with remaining Cool Whip and nuts just before serving.
Kraft Kitchen Tips!
Prepare using Kraft Crunchy Peanut Butter.
Calories From Fat
% Daily Value
Total fat 18 g
Saturated fat 9 g
Cholesterol 30 mg
Sodium 420 mg
Total carbohydrate 35 g
Dietary fibre 1 g
Sugars 23 g
Protein 5 g
12 servings, 1 piece (106 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.