Ingredients

Instructions

  1. In large bowl, beat milk, pudding mix and vanilla with wire whisk for 1 minute. (Mixture will be thick). Whisk in whipped topping.
  2. Spread 1/3 of pudding mixture in crust. Slice bananas on top of mixture. Carefully spread remaining pudding mixture over bananas.
  3. Refrigerate at least 2 hours or until set.
  4. Drizzle with chocolate ice cream topping.
  5. Store in refrigerator.
  6. 280 Calories / 4g fat per serving (1/8 of the pie).