1 9 inch pie crust
1 Cup creamy peanut butter
1 8oz. package cream cheese
1 Cup powdered sugar
1 Cup heavy whipping cream
1 tsp. vanilla extract
2 medium bananas
Cook the pie crust according to package directions
In a mixing bowl, combine the peanut butter, cream cheese, and 1/2 cup of the sugar. Mix until smooth.
In a separate bowl, whisk the whipping cream with the other 1/2 cup of the sugar and the vanilla. Whisk until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture.
Slice one of the bananas into the bottom of the pie crust. Add one half of the peanut butter mixture, spreading it evenly over in the pie crust.
Slice the second banana onto the layer of peanut butter mixture. Add the remaining peanut butter mixture, and smooth the top.
Place the pie into the freezer for one hour to set. Remove from the freezer, and place in the refrigerator until ready to serve.
Note: For a sugar free version of the pie, you can replace the sugar with Splenda.