Ingredients

• 3 cups crushed vanilla wafers
• 0.5 cups chopped pecans
• 0.67 cups butter , melted
• 2 cups semisweet chocolate chips
• 4 cups milk
• 4.5 cups miniature marshmallows
• 2 packages instant vanilla pudding mix , 3.5 ounce
• 1 cup frozen whipped topping , thawed
• 2 large bananas , sliced
• 1 bar milk chocolate candy , 1.5 ounce

Instructions

1. 1 Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
2. 2 Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
3. 3 Arrange banana slices over chilled chocolate layer.
4. 4 Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.

Nutrition per serving