Creamy Banana and Pineapple Pudding Pie with Nutty Crunch

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Ingredients:

1 pre-prepared Graham cracker pie crust 2 cups cold milk (whole milk works best) 2 packages (3.4 ounces each) instant banana pudding 1 carton (8 ounces) thawed frozen whipped topping, divided 2 bananas, sliced 1 can (20 ounces) crushed pineapple, drained 1/4 cup chopped nuts Chocolate sauce Maraschino cherries

Instructions:

  1. In a large bowl, beat the milk and pudding at low speed for 2 minutes.
  2. Fold in 1 cup of whipped topping.
  3. Pour into the pie crust and refrigerate.
  4. Add the sliced bananas and drained pineapple on top of the chilled pudding mixture in the order listed.
  5. Top with the remaining whipped topping.
  6. Sprinkle with chopped nuts and drizzle with chocolate sauce. Add maraschino cherries.
  7. Refrigerate for 1 to 3 hours before serving.

Preparation: 10 minutes | Refrigeration: 1-3 hours | Total Time: 1-3 hours 10 minutes Calories: 365 kcal | Servings: 8 servings

Enjoy your delicious Creamy Banana and Pineapple Pudding Pie with Nutty Crunch!

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