2cupsmilkor the amount called for with the pudding mix you're using
1cupmini marshmallows
½cupchocolate chips
8oz.whipped topping
Instructions
Prepare a box of Cook & Serve pudding on the stovetop according to the package directions. Mix milk and pudding mix and bring to a boil, stirring constantly. Remove it from the heat and stir in the marshmallows. Set aside.
Slice a banana (or two!) and layer in the bottom of the graham cracker pie shell.
Pour the pudding mixture into your pie shell over the bananas.
Sprinkle on the chocolate chips and gently use a spoon to distribute them throughout the pudding mixture. Refrigerate for 2 hours or until pudding has set.
Top your pie with whipped topping. Refrigerate until serving.
Before serving, you can decorate with chocolate shavings. Maybe even some extra chocolate chips!
Notes
Try this trick for fresh-looking bananas in your pie: coat the slices in lemon juice before layering them in the crust. But here's a pro tip: skip the lemon juice and slice them straight into the pie shell just before pouring on the pudding. That way, they're shielded from air exposure and stay perfectly golden!Keep it cool. Refrigerate the pie for at least 2 hours before serving and keep refrigerated.Get creative with the toppings! Sprinkle some crushed nuts, drizzle chocolate sauce, or add a few extra marshmallows on top of the chocolate chips.For the tastiest experience, enjoy this dessert on the same day it's made.