3.4ouncesinstant vanilla pudding mix(substitute banana flavor or cheesecake flavor)
1 ¼cupswhipped topping
Microwave the chocolate, 2 tablespoons of milk, and butter in a medium-size bowl on high for 1 to 1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted.
Spread evenly into the crust. Refrigerate 30 minutes or until chocolate is set.
Prepare pudding according to package directions. Let stand for 5 minutes.
Slice 1-2 bananas and arrange in one even layer on top of chocolate.
Spoon pudding into the crust, covering the bananas.
Top with whipped topping. Refrigerate 4 hours or until set.
Serve topped with additional sliced bananas and chocolate shavings.
Cover and store any leftovers in the refrigerator for up to three days.
To freeze, follow the recipe up to the point of adding the whipped topping. Set the pie on a flat surface in the freezer and leave until completely frozen. Once solidly frozen, remove and wrap with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. When ready to serve, allow it to thaw overnight in the refrigerator. Add whipped topping and fresh bananas before serving.
Be sure to use instant pudding mix, not “cook & serve.” Cook & serve pudding requires more time for cooking and cooling. The instant type does not.
Wait until ready to serve the pie to top with additional banana slices. This will ensure that the slices are fresh and haven’t started to brown.