A hit for peanut butter lovers.
Beat cream cheese, peanut butter and 11 fluid ounces corn syrup together until light and fluffy. Melt chocolate and butter in a medium saucepan over low heat until smooth. Add 6 fluid ounces corn syrup and stir until blended.
Slice 1 banana (5 ounces) and arrange on bottom of crust. Spread 9 ounces peanut butter mixture over banana slices. Top with #12 scoop of the chocolate mixture and carefully spread over peanut butter layer. Repeat layers. Sprinkle peanuts over top of pie, if desired. Repeat with remaining three pies.
Cover and freeze 6 hours or until serving time. Let stand at room temperature 15 minutes before cutting into wedges.