Chocolate-Hazelnut-Banana Pie

Chocolate-Hazelnut-Banana Pie

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    3 h 15 m
Recipe by  JELL-O

“Slices of banana are layered between two creamy pudding layers in this easy but elegant dessert.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Whisk chocolate and 1/2 cup COOL WHIP until well blended. Spread onto bottom of crust; top with bananas.
  2. Beat dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
  3. Refrigerate 3 hours.

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Reviews (2)

Rate This Recipe
Fallon
5

Fallon

I followed the directions to the T, except instead of using a graham cracker crust, I used a premade pie crust, cooked and cooled before putting together the pie. The pie did not set up, even after waiting several hours. I had a party to attend and in desperation even tried to freeze it to harden it up but it still did not work. The pie was literally soup and I needed a straw to eat it. It is too bad too because the flavors were there. I am a really experienced baker known for my delicious treats I bring places and this was a real embarrassment.

Peggy
0

Peggy

Made it last night. Didn't have the Oreo crust so baked a regular pie crust. Used SF Banana cream instant pudding and 2 bananas. Set up beautifully. Tried it before it had been in the refrigerator long (30 minutes). Great taste.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 37.6 g
  • 12%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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