Banana Cream and Chocolate Pie the Editors of Publications International, Ltd.
Banana Cream and Chocolate Pie
Preparation Time 15 minutes
Chilling Time 2 hours
Makes 8 servings
|1||bar (7-ounces) milk chocolate, grated|
|1||prepared chocolate crumb pie crust (6-ounce)|
|1-1/2||cups cold milk|
|1||package (4-serving size) instant banana or French vanilla pudding and pie filling mix|
|1||container (8 ounces) frozen nondairy whipped topping, thawed, divided|
|2||medium bananas, sliced, divided|
|Mint leaves for garnish (optional)|
- Sprinkle grated chocolate evenly over pie crust; set aside.
- Combine milk and pudding mix in large bowl. Beat with electric mixer at low speed until blended. Increase speed to medium; beat 3 minutes or until very thick. Fold in 1-1/2 cups whipped topping.
- Pour one-half pudding mixture into crust. Layer slices from one banana evenly over pudding. Spread remaining pudding mixture over bananas.
- Chill 2 hours. Garnish with remaining banana, whipped topping and mint leaves, if desired. Refrigerate leftovers.
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