Ingredients

• 1 , 5 ounce
• 1.25 cups cold milk
• 1 , 12 ounce
• 2 bananas , sliced into 1/4 inch slices
• 1 , 9 inch
• 1 , 12 ounce
• 2 tablespoons dark rum
• 1 , 20 ounce
• 12 maraschinos cherries with stems , drained
• 3 tablespoons walnut pieces

Instructions

1. 1 In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
2. 2 In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
3. 3 Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
4. 4 In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

Nutrition per serving