Ingredients:
1 refrigerated pie crust
1 cup dark chocolate chips
½ cup heavy whipping cream
1 (8 oz) package cream cheese, softened
½ cup smashed banana (about 1 ripe banana)
1 (3.4 oz) box instant banana cream pudding
1 cup milk
1 (8 oz) container Cool Whip, thawed and divided
2 bananas, sliced
Chocolate curls for garnish
Instructions:
Prepare Crust: Preheat oven to 400°F. Bake the pie crust in a 9 ½ inch deep dish pie plate as per package instructions. Cool completely.
Chocolate Layer: Microwave the heavy cream for 45 seconds. Pour over chocolate chips, let sit for a minute, then stir until smooth. Spread onto the bottom of the cooled crust and refrigerate.
Pudding Layer: Whisk pudding mix and milk; refrigerate until firm, about 5 minutes.
Banana Cream Layer: Beat cream cheese until creamy. Add smashed banana and mix. Fold in pudding and 2 cups of Cool Whip until well combined.
Assemble: Place sliced bananas over the set chocolate layer. Gently top with the banana cream mixture.
Decorate: Pipe remaining Cool Whip around the edges. Chill for at least an hour.
Serve: Add fresh banana slices and chocolate curls just before serving.