PEANUT BUTTER CRUST:

3 c. miniature marshmallows
1/2 c. crunchy peanut butter
1/4 c. butter
4 c. corn flakes

FILLING:

1 pkg. instant banana pudding
1 3/4 c. milk
1 1/2 c. miniature marshmallows
1/2 c. Cool Whip
4 bananas - peeled and sliced
1/4 c. lemon juice
1 (9 in.) peanut butter crust

Crust: Place marshmallows, peanut butter and butter in a sauce pan. Melt over low heat, stirring constantly. Add corn flakes, mix until well coated. Press into bottom and sides of a greased 9 inch pie plate. Chill.

Filling: Make pudding according to package directions using only 1 3/4 cups milk. Chill. Dip bananas in lemon juice - drain. Place some in bottom of crust. Save remaining banana slices to garnish the top of pie. Add Cool Whip and marshmallows to pudding. Pour into pie crust. Garnish with remaining banana slices. Chill before serving.