Mix vanilla pudding as directed on box less milk (instant). Cut bananas in quarters and place on bottom of chocolate crust pie.
Put in refrigerator for 3 hours, until pudding hardens and put chocolate Cool Whip on top.
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Knead together the pie dough and the 1/4
Place banana slices in bottom of cooled baked pie shell.
Stir together
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Mix eggs, sugar and 1 cup Cool Whip.
Whip.
Add melted chocolate chips. Pour into pie crusts.
Bake 20-25 minutes until crust is done.
Slice bananas and lay over chocolate.
Mix pudding with 1/2 cups milk. Let set. Add 1 cup Cool Whip.
Pour over banana slices.
Sprinkle with chocolate chips if desired.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Melt chocolate, butter and 2 tablespoons milk in microwave until chocolate is melted and bubbly.
Pour in bottom of pie crust and place in freezer for 15 minutes, until chocolate is firm. Slice 2 bananas and layer slices on top of chocolate.
Mix filling mix and beat for 1 minute in a large bowl with a wire whisk.
Let set for 5 minutes and spoon over chocolate and bananas.
Place sliced bananas on top and chill for 2 to 4 hours.
Top with Cool Whip.
Sprinkle toasted pecans on pie crust.
Heat caramels and
Microwave chocolate, milk and butter 1 to 1 1/2 minutes.
Stir every 30 seconds.
Stir until chocolate is melted.
Spread evenly in crust.
Refrigerate for 30 minutes or until firm.
Arrange banana slices over chocolate.
Mix pudding and pie mix according to directions on package with a whisk for 1 minute.
Let stand 5 minutes.
Spoon over bananas in crust.
Spread Cool Whip over pie. Refrigerate 4 hours or until set.
Microwave chocolate, 2 tablespoons milk and margarine on High, stirring frequently, until chocolate is melted.
Spread over crust and refrigerate until firm.
Then place banana slices over chocolate.
br>Place Regular 9\" pie shell on a cookie sheet
ggs, vanilla and banana.
Then add chocolate and beat well.
In a mixing bowl, combine pudding, milk, whipped topping and vanilla; blend at low speed until well mixed.
Increase speed and beat until thick, about 3 minutes.
Pour 1/3 of mixture into crust.
Layer slices of banana on top; reserve 1/2 of banana for garnishing.
Pour remaining filling into crust.
Chill 2 hours. Garnish with sliced bananas and whipped topping.
Drizzle melted chocolate in design over top.
Microwave chocolate, milk and margarine in medium microwave bowl on High for 1 to 1 1/2 minutes, stirring until completely melted.
Spread evenly in crust.
Refrigerate for 30 minutes, or until chocolate is firm.
Pour milk into large bowl.
Add pudding mixes; beat with wire whisk for 1 minute.
Let stand 5 minutes. Spoon over bananas in crust; spread with whipped topping.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Bake pie crust.
Beat sour cream and milk with hand beater until smooth.
Mix in pudding and pie filling (dry) until smooth and slightly thickened.
Slice bananas into pie crust; pour sour cream mixture over bananas.
Refrigerate until set, at least 1 hour.
Makes 8 servings, 360 calories per serving.
Cook pudding as directed; pour into 9-inch pan. Slice banana over the pudding.
Cover with Cool Whip.
Sprinkle with graham cracker crumbs.
Chill and serve.
Makes 4 servings.
Combine chocolate, 1/4 cup of the
50\u00b0F.
Mash the banana in a large mixing bowl
Heat milk over medium heat.
Meanwhile, combine sugar, cornstarch and salt.
Gradually stir into milk until mixture is smooth and comes to a boil.
Boil 1 minute, stirring constantly. Remove from heat.
Stir in half the egg yolks; pour mixture into remaining egg yolks and mix well.
Return to heat and boil for 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Pour into 9-inch pie shell filled with sliced bananas. Chill until firm.
Spread with Banana Pie Topping.