no-bake mile-high banana split pie

Ingredients

• Servings: 1
• 1 (5 ounce) package instant vanilla pudding mix
• 1 1/4 cups cold milk
• 1 (12 ounce) container frozen whipped topping, thawed, divided
• 2 bananas, sliced into 1/4 inch slices
• 1 (9 inch) prepared chocolate crumb crust
• 1 (12 ounce) jar hot fudge topping
• 2 tablespoons dark
• 1 (20 ounce) can pineapple chunks, drained
• 12 maraschino cherries with stems, drained
• 3 tablespoons walnut pieces

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs


• in a large bowl, whisk together pudding mix and milk until smooth. fold in 2 cups of the whipped topping, and sliced banana. reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• in a small bowl, stir together hot fudge sauce and . reserve 3 tablespoons in a microwave-safe container, for drizzling on top. with the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. repeat layers with remaining banana pudding and remaining fudge sauce. refrigerate for 1 hour, or until firm.
• arrange pineapple chunks in a single layer over top of pie. spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. refrigerate for 30 minutes.
• in a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. drizzle sauce with a fork over top of pie. garnish with maraschino cherries and chopped walnuts.