Yummy Peanut Butter and Banana Pie

Combine 1½ cups vanilla wafer crumbs with ¾ cup peanut butter in a bowl, mixing until the texture resembles coarse sand.

Press the peanut butter–crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.

In a separate bowl, whisk together the instant vanilla pudding (both packages) with 2 cups cold condensed milk until the mixture thickens, about 2 minutes.

Fold the 2 sliced medium bananas gently into the pudding mixture, being careful not to break the banana pieces.

Pour the banana–pudding filling into the prepared crust and spread evenly.

Refrigerate the pie for at least 2 hours until the filling is set and chilled through.

Sprinkle ½ cup chopped dry roasted peanuts evenly over the top of the pie just before serving.

Slice into wedges and serve chilled.