Ingredients

The following ingredients have 8 Servings
  • 1 8 oz. Cool Whip
  • 1 5.1 oz box Jello Vanilla instant pudding
  • 2 1/2 cups cold milk
  • 1 Box four oz box Bakers Semi-Sweet Baking Chocolate Bar
  • 1 9 inch graham cracker crust
  • 1/4 cup Jet Puff mini Marshmallows
  • 1/4 cup Bakers sweetened coconut
  • 1 jar small jar maraschino cherries
  • 1/8-1/4 cup finely chopped walnuts
  • 1 1/2 large large bananas
  • 2 tablespoons lemon juice

Instruction

  • Prepare the pudding by whisking 2 1/2 cup of cold milk into the pudding. Whisk until thickened.
  • Pour pudding into the prepared graham cracker crust and smooth the top.
  • Into a bowl cut one banana into round slices. Pour about one tablespoon of lemon juice over the slices, gently stirring to cover all side with lemon juice to prevent browning.
  • Place pie in refrigerator for an hour or two to allow the pudding to set.
  • Once the pudding is set spread the container of Cool Whip over the pie filling evenly.
  • Slice half a banana, again using the remaining lemon juice to cover all sides to prevent browning.
  • Arrange the banana slices in a pattern around the entire layer of Cool Whip topping. Drain cherries and arrange over the top of the cool whip in between the banana slices.
  • Sprinkle the Jet Puff mini marshmallows and chopped nuts over the pie top.
  • Melt the remaining Bakers Chocolate pieces in the microwave and drizzle over the entire top of the pie.
  • Place the pie in the freezer for 3 hours or over night before serving.
  • 9-inch Pie