This one is probably a little fattening but that’s what holidays are for. I combined my midwestern chocolate delight recipe with a southern banana cream pudding recipe to make “Choclanana Delight”. I’ve always like bananas and chocolate so why not get them together. Enjoy!
- 1 box of Betty Crocker Pie Crust mix or make a graham cracker crust if you would like
- 1 cup powdered sugar
- 1 8-ounce package of cream cheese softened
- 2 8-ounce tubs of Cool Whip
- 1 large box of instant chocolate pudding
- 2 small boxes of banana cream pudding
- 5 cups milk
Prepare the pie crust using the whole box of pie crust mix and using 4 tbls of cool water and 4 tsps of cool water. Mix thoroughly and create a ball of dough. I used a lot of flour to keep it from sticking to the counter, but I roll it out on a thin bed of flour and flour on my rolling pin. Once I’ve rolled it out I place it in my greased 9X13 baking dish, and a little granulated sugar on top and bake at 450 degrees for 10 minutes.
Once the crust cools, I mix my first layer of 1 cup powdered sugar, 8 ounces of softened cream cheese and 8 ounces of Cool Whip.
Mix the large box of chocolate pudding with 2 and a half cups of milk and I add a few small chocolate chips to the mixture before spreading it.
Spread chocolate mixture on top of cream cheese mixture and then mix the banana cream pudding using 2 and a half cups of milk.
Spread pudding mixture and spread on top of chocolate mixture and top with sliced bananas.
After the bananas slices are added, top the whole dish with 8 ounces of Cool Whip and garnish with a few more miniature chocolate chips, cover and chill. Serve chilled and enjoy!!