Easy Banana Cream Pie

1 medium ripe bananas, sliced
1 ready-to-use graham cracker crumb crust (Or make your own! It's easy!)
1 3/4 cups cold fat-free milk
1 pkg. (4-serving size) Vanilla Instant Pudding
1 cups thawed whipped topping, divided

Place half of the banana slices on bottom of crust. Set remaining banana slices aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1/2 cup of the whipped topping. Spoon the pudding mixture into crust. Top with remaining banana slices; cover with remaining whipped topping.

Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Peanut Butter Cup Pie

1-8oz package of cream cheese, softened
½ c plus 1 T creamy peanut butter, divided
1 c cold milk
1 package (3.4 oz) vanilla instant pudding
2 ½ c cool whip topping, divided
1 chocolate pie crust
3 oz chocolate (either Baker's chocolate or chocolate chips work too)

Beat cream cheese and ½ c peanut butter until well blended. Add milk and dry pudding mix, beat 2 minutes. Whisk in 1 cup cool whip. Spoon into crust and refrigerate until ready to use. Meanwhile, microwave remaining cool whip and chocolate in a bowl on high, 1 ½-2 minutes, or until chocolate is completely melted and mixture is well blended. Check after one minute, stirring after checking. Cool chocolate completely. Spread the chocolate mixture over pudding layer in the crust (on top). Microwave the remaining peanut butter in a small measuring cup, about 30 second, stir. Drizzle over pie. Refrigerate 4 hours, or until firm.