Banana Split Pie

Crust:

1 1/4 cups Graham Cracker Crumbs

1/4 cup sugar

5 Tbsp. butter {melted}

~makes 1 (9inch) crust

Filling

1 container Cool Whip

1 5.1 oz box Jello Vanilla instant pudding

2 1/2 cups cold milk

1 four oz box Bakers Semi-Sweet Baking Chocolate Bar

1 graham cracker crust

1/4 cup Jet Puff mini Marshmallows

1/4 cup Bakers sweetened coconut

1 small jar maraschino cherries

1/8-1/4 cup finely chopped walnuts

1 1/2 large bananas

2 tablespoons lemon juice

Prepare the pudding by whisking 2 1/2 cup of cold milk into the pudding. Whisk until thickened.

Pour pudding into the prepared graham cracker crust and smooth the top.

Into a bowl cut one banana into round slices. Pour about one tablespoon of lemon juice over the slices, gently stirring to cover all side with lemon juice to prevent browning.

Place pie in refrigerator for an hour or two to allow the pudding to set.

Once the pudding is set spread the container of Cool Whip over the pie filling evenly.

Slice half a banana, again using the remaining lemon juice to cover all sides to prevent browning.

Arrange the banana slices in a pattern around the entire layer of Cool Whip topping.

Drain cherries and arrange over the top of the cool whip in between the banana slices.

Sprinkle or arrange the Jet Puff mini marshmallows over the pie top.

Sprinkle the top of the pie with the chopped nuts.

Melt the remaining Bakers Chocolate pieces in the microwave and drizzle over the entire top of the pie.

Place the pie in the freezer for 3 hours or over night before serving.

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