Chocolate, Peanut Butter and Banana Pound Cake

Ingredients:

• 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
• 1/2 cup peanut butter creamy
• 2 medium bananas sliced
• 1 (3.9 ounces) box chocolate instant pudding and pie filling
• 2 cups milk
• 1 (8 ounces) container whipped topping
• chopped peanuts (optional)

Directions:

1. Cut pound cake into 15 slices. Place in the bottom of a 13x9-inch baking pan cutting to fit, if needed.
2. Spread peanut butter over pound cake slices. Top evenly with sliced bananas.
3. Prepare pudding according to package directions using milk. Let stand 5 minutes. Spread evenly over bananas.
4. Spread with whipped topping and sprinkle with nuts, if desired. Refrigerate at least 1 hour before serving.