Chocolate Banana Pudding Pie
Yield
1 piePrep
10 minCook
10 minReady
5 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | squares |
semi-sweet chocolate
semi-sweet, null |
*
|
| 2 | tablespoons |
milk
|
|
| 1 | tablespoon |
margarine
or butter |
|
| 1 | each |
graham cracker pie crust
|
*
|
| 2 | medium |
bananas
sliced |
|
| 2 ¾ | cups |
milk
cold |
|
| 2 | packages |
instant pudding mix, vanilla
|
|
| 1 ½ | cups |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | squares |
semi-sweet chocolate
semi-sweet, null |
*
|
| 3E+1 | ml |
milk
|
|
| 15 | ml |
margarine
or butter |
|
| 1 | each |
graham cracker pie crust
|
*
|
| 2 | medium |
bananas
sliced |
|
| 651 | ml |
milk
cold |
|
| 2 | packages |
instant pudding mix, vanilla
|
|
| 355 | ml |
whipped topping, prepared
|
|
Directions
MICROWAVE chocolate, milk and margarine in medium microwaveable bowl on HIGH 1 to 1½ minutes, stirring every 30 seconds.
Stir until chocolate is completely melted.
Spread evenly in crust.
Refrigerate 30 minutes or until chocolate is firm.
Arrange banana slices over chocolate.
POUR milk into large bowl.
Add pudding mixes. Beat with wire whisk 1 minute.
Let stand 5 minutes. Spoon over bananas in crust.
Spread with whipped topping.
REFRIGERATE 4 hours or until set.
Store leftover pie in refrigerator.
