[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Banana Split Pie[/title][fusion_text]Week of March 30th – April 3rd, 2015
1 package Vanilla Instant Pudding
1 1/2 cup Milk
16 oz Cool Whip
2 sliced Bananas
1 cup Pineapple Tidbits, drained
1 cup diced Strawberries
1 prepared Chocolate Pie Crust
Chocolate Syrup
Crushed Nuts
Place a layer of sliced bananas on pie crust. Mix pudding mix and milk in a medium bowl. Stir until it begins to thicken. Whisk in 8 oz Cool Whip and then add diced strawberries and pineapples. Spoon mixture into crust and refrigerate for at least several hours. Top with remaining Cool Whip and drizzle with chocolate syrup and crushed nuts.
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