One last entry from the Pillsbury Bake-Off. This tart by Lenore Klass of Koloa, Hawaii, took home the Jif Peanut Butter Award.
Banana-Peanut Butter Cream Tart
Heat oven to 450 degrees. Unroll 1 Pillsbury refrigerated pie crust, softened as directed on box; place in ungreased 9- or 9 ½-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
In medium bowl, beat 6 tablespoons softened butter, one 3-ounce package softened cream cheese, 1/3 cup peanut butter and ½ tea-spoon vanilla with electric mixer on medium speed until well blended. Gradually add 2 cups powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with 1½ cups bananas, cut into ¼-inch slices (about 2 medium); gently press into filling.
In small bowl, beat 1 cup whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over fill-ing and bananas. Sprinkle ¼ cup finely chopped party peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.