I cheated just a little bit today with Sunday Suppers. I'm using a recipe out of the Pampered Chef Delightful Desserts Cookbook. SO this one does not have a great/interesting story behind it. That, however, does not make it any less yummy. I will type out the ingredients for you because it looks like the picture below might be a bit hard to decipher.
1 plain pie crust already baked and cooled
1 large container of Cool Whip
1 package (6oz) semi sweet chocolate chips
1 1/2 Cups of cold milk
1 lrg package of instant vanilla pudding
1/2 tsp Rum extract (optional) ( I did not add it because it was going to a Baptist church function! He-He)
2 med bananas sliced into rings
I think you can click on the above picture to enlarge it if you want the official directions. If you'd rather experience the reined in randomness that characterizes most of my endeavours then keep reading.
Bake your pie crust. I used a homemade one here but a store bought one from the freezer section will do the trick.
Put your chocolate chips and 1 and 1/2 C of Cool Whip together and microwave them until they are melted. Stop the microwave every now and then to give it a good stir. You should end up with a yummy looking chocolate soup.
While this is melting, now would be a good time to mix your pudding, milk and extract together so it will be ready for the next step.
Pour about 2/3 of your chocolate soup into the pie crust and spread it evenly all around and up the sides of the pie crust. After that, put down a layer of banana rings on top of the chocolate layer. Now fold another 1 and 1/2 Cups of Cool Whip into your prepared pudding and spoon the whole mixture into the pie over the bananas.
I had a little chocolate left over so I put it in a ziploc baggie and snipped the corner off to make a pretty design on top. Stick the whole thing in the fridge for a couple of hours to let it all gel together. Serve it up!