2 1/2 cups extra creamy frozen whipped topping, thawed
2 tablespoons chopped salted peanuts
PLACE 3 tablespoons peanut butter chocolate spread into corner of resealable plastic bag. Reserve for garnish. Arrange bananas end to end, cutting to fit, in a circular pattern on the bottom of crust. Mix remaining peanut butter chocolate spread with almond extract. Spread evenly over bananas.
BEAT pudding mixes and cold milk in large bowl with whisk for 2 minutes. Blend in 1 cup of whipped topping.
Spread evenly over peanut butter mixture.
TOP with remaining whipped topping. Starting at outside edge, and using a rounded edged knife, draw knife to center and pull up to create swirl at center. Repeat in a parallel fashion around pie. Cut small corner off reserved bag of peanut butter chocolate spread. Drizzle over pie. Sprinkle with chopped peanuts. Chill pie for 3 hours or until set.