1 (15-16 oz.) roll refrigerated double chocolate or chocolate chip cookie dough
1 (5 oz.) can vanilla pudding
1/3 c. creamy peanut butter
1/4 c. plain yogurt
1 med. banana, sliced
3 tbsp. chopped dry roasted peanuts (optional)

Cut 2/3 of the cookie dough roll into 1/2 inch thick slices. Refrigerate the remaining dough and use as desired. On an ungreased cookie sheet arrange and press slices into an 8 inch circle. Bake in a 400 degree oven for 10-15 minutes or until cookie is almost firm in center. Cool completely on cookie sheet.

Meanwhile, in a small mixing bowl stir together vanilla pudding and peanut butter until smooth, then fold in yogurt. Up to 4 hours before serving, spread pudding mixture over top of cookie. Loosely cover and chill until serving time. At serving time, arrange banana slices on top of pudding mixture. If desired, sprinkle with peanuts. To serve, cut into wedges.

Makes 6 servings.