Melt 1 cup of semisweet chocolate chips in a double boiler (or in a saucepan), stirring constantly until melted. Spread the melted chocolate on the bottom of the baked pie crust. You can also coat the sides, as well. Be sure to spread only a small amount at a time, to insure that the coating of chocolate is not too thick; otherwise, it will be difficult to serve and difficult to eat! Set the chocolate-coated crust aside. Now, make make your pudding. Empty a small package of instant banana cream or vanilla flavored pudding mix into a large mixing bowl. Add 2 cups of milk, as instructed on the box. Mix thoroughly with a mixer for about 2 minutes. Cover with plastic wrap and refrigerate for about 4 hours. Cover the cooled coated pie crust with aluminum foil and refrigerate it for 4 hours also. When ready to assemble your banana pudding pie, remove the crust and pudding from the refrigerator. Place a single row of vanilla wafers on end around the circumference of the pie crust, and also cover the bottom of the pie crust with a singe layer of wafers. Now, cover the layer of wafers with about 1/2 of the pudding mixture. Next, place sliced bananas in a single layer on top of the pudding layer. Top the pie with the remainder of the pudding. Cover loosely with plastic wrap and refrigerate for about 4 hours. When ready to serve, use a knife to cut down through the crust. This will be hard to do if the chocolate layer is thick. Remove a wedge of pie to a nice serving dish. Squirt a nice dollop of Reddi-Wip on top, and then add a stemmed maraschino cherry as the finishing touch. Beautiful and tastes fantastic!
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 6|
|Calories from Fat: 201 (46%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 92.2mg||3 %|
|Potassium 375.2mg||10 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 59.3g|
|Protein 4g||6 %|
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Calories per serving: 436
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