1 (3.4-ounce) package banana instant pudding
1 Graham Cracker Piecrust (page 333)
1 (10-ounce) box frozen strawberries
1 (8-ounce) can crushed pineapple
5 bananas, sliced in small coin-size pieces
1 (12-ounce) container refrigerated whipped topping
Chocolate syrup
Maraschino cherries
In a medium-size bowl mix the instant pudding according to package instructions. Pour the pudding into the crust. Spread the strawberries on top of the pudding. Spread the crushed pineapple on top of the strawberries. Layer the bananas on top of the pineapple, piling them high and using all the bananas. Top the bananas with the whipped topping. Drizzle chocolate syrup over the top of the pie. Top with cherries.
YIELD: 8 SERVINGS
Billie Sexton
Loganville, Georgia