Funky Monkey Pie Recipes

Steps:

• Preheat oven to 350°F.
• In a Ziploc bag, add the vanilla wafers and crush until there are tiny pieces.
• Place them into a medium sized bowl.
• Melt the butter flavored Crisco.
• Add the Crisco to the crushed vanilla wafer and mix together.
• Firmly press the vanilla wafers into the bottom and sides of a large pie plate.
• Place into oven for 5 to 10 minutes until golden brown.
• Cool completely.
• Cut the bananas in half lengthwise then lengthwise again (quartering).
• When the crust has cooled place the bananas on crust.
• Set aside.
• In a medium bowl place 4 chocolate squares and the cup of peanut butter in the microwave for 1 minute.
• Pour over bananas in crust.
• Set aside.
• Pour 2 cups milk in a bowl and add the vanilla pudding.
• Mix well and then add 1 cup of the cool whip.
• Fold it in so it stays fluffy.
• Pour on top of chocolate.
• Place the rest of the cool whip of top.
• Grate one chocolate square over the top.
• Chop the peanuts and place on top of pie.
• Refrigerate for 3 hours.

Steps:

• Throw it all in the blender and blend until smooth! Isn't that easy.
• I like to freeze my banana, but you don't have to.

Steps:

• Heat oven to 375. Spray 9 inch round cake pan with nonstick cooking spray. In large bowl, combine all cake ingredients; mix well. Pour batter into sprayed pan. Bake at 375 for 33-36 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Remove from pan; place on wire rack. Cool 30 minutes or until completely cool.
• Meanwhile, in large bowl, combine pudding mix and 1 cup milk; beat with wire whisk until pudding thickens. Fold in whipped topping and bananas.
• With long serrated knife, cut cake into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer.
• In small microwave-safe bowl, microwave frosting on HIGH for 15-30 seconds, stirring until smooth but not runny. Pour warm frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle chopped peanuts on warm frosting. Refrigerate at least 30 minutes before serving. Store in refrigerator.

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows, oil and extract if using; stir until smooth. Remove from heat; stir in cereal, banana chips, peanut butter chips and 1/2 cup peanuts. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula; press remaining 1/2 cup peanuts on top. Cool to room temperature. Cut into bars.

Steps:

• Place the hot coffee, banana, condensed milk, chocolate syrup, and protein powder into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the coffee moving before leaving it on to puree until smooth. Divide ice cubes into 4 large glasses, and pour coffee mixture over the ice.