Process the cookies in the food processor until you have fine
crumbs. Combine melted butter and cookie crumbs in a small bowl
and stir with a fork to mix well. Press the mixture into the bottom
and 1-inch up the sides of the springform pan.
In the glass bowl, warm the Nutella in the microwave, then pour it
over the bottom of the cookie crust and spread to the edges.
Sprinkle the chopped peanuts over the Nutella, then place the pan
in the fridge to chill.
Pour the heavy cream into the stand mixer bowl and beat until stiff
peaks form. Transfer to the small mixing bowl and store in the
fridge until ready to use. Place the cream cheese and peanut butter
in the mixer bowl and beat on medium speed until light and fluffy.
Reduce speed to low and gradually beat in confectioners’ sugar.
Add the sweetened condensed milk, vanilla extract, and lemon
juice. Increase speed to medium and beat until everything is
combined and the filling is smooth.
Using a large spatula, stir 1/3 of the whipped cream into the filling
mixture. Gently fold in the remaining whipped cream. Slice the
banana and arrange the slices on top of the Nutella and chopped
peanuts, Pour the filling into the pan, spreading it neatly, and
drizzle the melted Nutella on top. Freeze for three hours or
overnight before serving.
Originally Submitted
1/14/2013
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