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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 10 |
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A few weeks ago I was craving banana cream pie and chocolate and was trying to figure out how I could bring the two together. I also had some ripe strawberries that needed to be used up. So after a search of recipes, I couldn't quite find what I wanted so I came up with my own. I've made it twice since then and it never lasts around here :). Ingredients:
2 1/2 cups cold milk |
2 (113 g) packages instant chocolate pudding mix (4-serving size) |
1 cup cool whip topping |
1 graham cracker pie crust |
2 small bananas |
1 pint strawberry, washed, hull removed & cut into slices |
1/4 cup crushed toffee pieces, divided evenly |
Directions:
1. Pour milk into medium bowl. Add dry pudding mixes and beat with wire whisk 2 minutes. (Mixture will be thick.) Fold in whipped topping until well mixed.
2. Cover bottom of crust with 1/3rd of strawberry slices, one banana, sliced and 1/8 of the toffee pieces. (I used Skor bits from Chipits, you can also freeze a toffee bar and then smash it with a meat tenderizer - be sure to have it in a sandwich bag or something similar when you do this or the pieces go flying :D ).
3. Spread half the chocolate pudding mix over fruit.
4. Layer another 1/3 of strawberry slices, one banana, sliced and 2nd half of toffee pieces.
5. Spread remaining chocolate pudding mixture evenly.
6. Decorate with remaining strawberry slices.
7. Refrigerate, covered, at least 1 hour or until ready to serve.
8. You can serve the pie with additional whipped topping if desired.
9. Enjoy!
10. Store leftover pie in refrigerator.
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