Fudge Bottom Banana Cream Pie

• Vegetarian

• Produce

  • 1/2 cup Banana
  • 2 Bananas

• Baking & Spices

  • 1 Chocolate curls
  • 1 8 ounce container Cool whip
  • 1 cup Dark chocolate chips

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 1 8 ounce package Cream cheese
  • 1/2 cup Heavy whipping cream
  • 1 cup Milk

• Desserts

  • 1 3.4 ounce box Banana cream pudding, instant

Found on insidebrucrewlife.com

Description

Directions

• Bake the pie crust in a 10 inch pie plate according to the package directions. Cool completely.
• Heat the heavy whipping cream in a sauce pan. As soon as it starts to boil, remove it from the stove and add the chocolate chips. Stir until creamy. Spread in the bottom of the cooled pie crust. Refrigerate.
• Beat the cream cheese until creamy. Add the smashed banana and beat again.
• Whisk together the pudding mix and milk. Refrigerate for 5 minutes or until firm.
• Add the pudding to the cream cheese mixture and beat until creamy. Fold in 2 cups of Cool Whip gently.
• Slice the bananas and place on top of the cooled chocolate in the pie crust. reserving some slices for garnish. Cover with the pudding mixture gently.
• Pipe on the remaining Cool Whip around the edges. Top with banana slices. Cover the center with chocolate curls. Refrigerate for at least an hour before serving. Serves 8-10. Refrigerate leftovers in a tightly sealed container.