“Slices of banana are layered between two creamy pudding layers in this easy but elegant dessert.” - by JELL-O
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Whisk chocolate and 1/2 cup COOL WHIP until well blended. Spread onto bottom of crust; top with bananas.
- Beat dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
- Refrigerate 3 hours.
Nutrition
Amount Per Serving (10 total)
- Calories
- 257 cal
- 13%
- Fat
- 11.8 g
- 18%
- Carbs
- 37.6 g
- 12%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 wa..." See moreiting 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."
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