INGREDIENTS:
4 squares Semi-Sweet Chocolate
2 Tbsp. cold milk
1 Tbsp. butter or margarine
1 graham cracker Pie Crust (6 oz.)
1 medium banana, sliced
2 cups cold milk
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding
2 cups thawed cool whip Whipped Topping, divided
LET'S MAKE THE PIE:
MICROWAVE chocolate, 2 Tbsp. milk and the butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted, stirring every 30 sec. Stir until chocolate is completely melted. Spread evenly onto bottom of crust. Refrigerate 30 min. or until chocolate is firm. Arrange banana slices over chocolate layer.
POUR 2 cups cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 1 min. Gently stir in 1-1/2 cups of the whipped topping. Spoon over bananas in crust.
REFRIGERATE 4 hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftover pie in refrigerator.
POUR 2 cups cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 1 min. Gently stir in 1-1/2 cups of the whipped topping. Spoon over bananas in crust.
REFRIGERATE 4 hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftover pie in refrigerator.
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