Ingredients
The following ingredients have 8 Servings
- 1 prepared shortbread crust
- 1/2 c. strawberry preserves
- 3 medium bananas (sliced into 1/2-inch thick disks, divided)
- 2 - 3.4 oz. boxes instant banana (or vanilla pudding)
- 2 c. milk
- 4-5 large strawberries (hulled, sliced)
- 1/2 c. mini semi-sweet chocolate chips (divided)
- 1/4 c. chocolate syrup (divided)
- 1 - 8 oz. container whipped topping (thawed)
- 1/3 c. chopped salted peanuts
- 1 - 10 oz. jar maraschino cherries (drained well)
- sprinkles
- 1-2 ice cream waffle cones (crushed, optional)
Instruction
- Carefully spread the strawberry preserves onto the bottom of the pie crust, taking care not to dislodge any of the crust or crumbs.
- Cover the layer of jam with a single layer of banana slices.
- In a medium bowl, whisk together instant pudding and milk, stirring until thick.
- Spread half of the pudding mixture over the layer of jam and bananas.
- Top the layer of pudding with a single layer of banana slices, and the strawberry slices.
- Sprinkle half of the chocolate chips and drizzle half of the chocolate syrup over the strawberries.
- Add 2/3 of the container of whipped topping to the remaining pudding mixture, stirring until combined.
- Carefully spread it over the pie.
- Top with dollops of the remaining whipped topping, and with peanuts, maraschino cherries, sprinkles, remaining mini chocolate chips and chocolate syrup, and waffle cones. Garnish as much as you please!
- Freeze for 2-3 hours, or until firm, and then pie can be stored in the refrigerator. It just needs a good freeze to "set" it. Cut and serve.
