15 REESE'S (Peanut Butter Cups)s, whole, plus 1/2 cup (100g),roughly chopped
1 ½ oz semisweet chocolate shavings (45 g)
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Line the bottom of a 10-inch springform pan with a round of parchment paper.
2. Step
In a food processor, pulse the vanilla wafers until finely ground, 1–2 minutes. Pour in the melted butter and pulse until combined.
3. Step
Transfer the cookie crumbs to the bottom of the prepared pan and press firmly into an even layer.
4. Step
Bake the crust for 10 minutes, until light golden brown. Remove from the oven and let cool.
5. Step
In a microwave-safe medium bowl, combine the chocolate chips and peanut butter. Microwave until melted, about 1 minute, then stir until smooth.
6. Step
In a large bowl, combine the instant pudding and milk and whisk until smooth. Allow the pudding to set, about 5 minutes, then fold in 1 cup of whipped topping.
7. Step
Arrange the whole REESE'S Peanut Butter Cups on top of the cookie crust, then layer the banana slices on top. Spread the melted peanut butter and chocolate mixture evenly over the bananas, then spread the vanilla pudding over the chocolate mixture. Refrigerate until set, about 1 hour.
8. Step
Spread the remaining 2 cups of whipped topping over the chocolate layer, then garnish with the semisweet chocolate shavings and scatter the chopped peanut butter cups on top. Chill in the refrigerator for 1 hour more before serving.
