Peanut Butter Banana Cream Pie

1 (9") graham cracker pie crust
2/3 c powdered sugar
1/3 c peanut butter
1 1/4 c milk
1 (3 oz) pkg vanilla pudding mix, NOT instant
8 oz. sour cream
1 ripe banana
Cool Whip or whipped cream
chopped peanuts

In small bowl mix pwd. sugar and pb with fork until crumbly. Sprinkle
mixture over bottom of crust.

In med. saucepan, combine milk and pudding mix; cook over med. heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in sour cream. Slice banana and place evenly over peanut butter mixture in crust. Pour pudding mix. evenly over banana slices. Cover with plastic wrap.

Refrigerate 2 hours or until set. Spread Cool Whip over pie, sprinkle with chopped peanuts if desired.

Banana Chocolate Hazelnut Wontons

16 wonton wrappers

1 egg, beaten

1 cup chocolate hazelnut spread, such as Nutella

2 bananas, cut in 1/3 inch sliced

Vegetable oil

Powdered sugar

Mint leaves and seasonal berries for garnish

 

Brush edges of each wonton wrapper lightly with egg. Put 1 tablespoon chocolate hazelnut spread in center along with 2 banana slices. Fold wrapper diagonally in half over filling to form a triangle and thoroughly press edges together to seal. Preheat oven to 200. Add oil to large skillet to depth of 2 inches. Heat over medium heat to 350. Carefully put a few filled wontons in pan and cook until golden brown, about 45 seconds per side. Transfer fried wontons onto paper towels to drain then to a baking sheet to keep warm in oven while frying the remaining wontons. Arrange 2 cooked wontons on each plate. Dust with powdered sugar. Garnish with mint leaves and berries. Makes 8 servings