Banana Chocolate Chantilly Pie
Yield
12 servingsPrep
10 minCook
?Ready
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
3 ounces, softened |
|
| 1 ¼ | cups |
milk
|
|
| 1 | package |
pudding mix
french vanilla, 3 1/4 ounces |
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 | each |
graham cracker pie crust
or chocolate, 8 inch |
*
|
| 1 | large |
bananas
sliced |
|
| ½ | cup |
fudge sauce
thick chocolate |
* |
| ½ | cup |
almonds
roasted, diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
3 ounces, softened |
|
| 296 | ml |
milk
|
|
| 1 | package |
pudding mix
french vanilla, 3 1/4 ounces |
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | each |
graham cracker pie crust
or chocolate, 8 inch |
*
|
| 1 | large |
bananas
sliced |
|
| 118 | ml |
fudge sauce
thick chocolate |
* |
| 118 | ml |
almonds
roasted, diced |
*
|
Directions
In a medium bowl, combine cream cheese, milk, and pudding mix.
Beat with an electric mixer on low speed 2 minutes.
Fold whipped cream into pudding mixture.
Turn half of pudding mixture into crust.
Top with banana slices, then drizzle ¼ cup fudge sauce over bananas.
Cover with remaining pudding mixture and drizzle remaining ¼ cup fudge sauce over top.
With a knife, swirl fudge sauce into pudding slightly.
Sprinkle almonds over pie.
Refrigerate 1 hour or longer, until set.
Cut into slices to serve.
