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Chocolate-Hazelnut-Banana Pie

"Slices of banana are layered between two creamy pudding layers in this easy but elegant dessert."
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3 h 15 m servings 257 cals
Original recipe yields 10 servings

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  • Prep

  • Ready In

  1. Whisk chocolate and 1/2 cup COOL WHIP until well blended. Spread onto bottom of crust; top with bananas.
  2. Beat dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
  3. Refrigerate 3 hours.


  • Variation: Prepare using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
  • Special Extra: Garnish with chopped toasted hazelnuts and a drizzle of additional melted chocolate just before serving.

Nutrition Facts

Per Serving: 257 calories; 11.8 g fat; 37.6 g carbohydrates; 2.8 g protein; 2 mg cholesterol; 265 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I followed the directions to the T, except instead of using a graham cracker crust, I used a premade pie crust, cooked and cooled before putting together the pie. The pie did not set up, even af...

Made it last night. Didn't have the Oreo crust so baked a regular pie crust. Used SF Banana cream instant pudding and 2 bananas. Set up beautifully. Tried it before it had been in the refrigerat...