Fudge Bottom Banana Cream Pie

INGREDIENTS

· 1 refrigerated pie crust

· 1 cup dark chocolate chips

· 1/2 cup heavy whipping cream

· 1 - 8 ounce package cream cheese, softened

· 1/2 cup smashed banana (1 ripe banana)

· 1 - 3.4 ounce box instant banana cream pudding

· 1 cup milk

· 1 - 8 ounce container Cool Whip, thawed and divided

· 2 bananas, sliced

· chocolate curls*

Instructions

· Preheat the oven to 400 degrees. Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely. 

· Heat the heavy whipping cream in microwave safe bowl for 45 seconds. Pour it over the chocolate chips in a bowl. Let sit for 1 minute, then stir until melted and creamy. 

· Spread in the bottom of the cooled pie crust. Refrigerate. 

· Whisk together the pudding mix and milk. Refrigerate for 5 minutes or until firm. 

· Beat the cream cheese until creamy. Add the smashed banana and beat again. 

· Add the pudding and 2 cups Cool Whip to the cream cheese mixture and beat until creamy. 

· Slice the bananas and place on top of the cooled chocolate in the pie crust. Cover with the pudding mixture gently. 

· Pipe on the remaining Cool Whip around the edges using a decorating bag and icing tip 1M. Refrigerate for at least an hour before serving. 

· Add more banana slices to the Cool Whip swirls and chocolate curls in the center right before serving.

Source : here