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1. Combine both boxes of pudding mix with cold milx and whisk until smooth. Stir for 1 more minutes then pour into cooled (and baked) pie crust.
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2. Refrigerate until firm, about 30 minutes to an hour.
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3. Whisk heavy whipping cream until stiff peaks form, then add sugar (granulated or powdered sugar) and stir for 30 seconds more.
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4. Cover pie with whipped cream, sprinkle with chocolate flakes and top with banana slices. Store in refrigerator.
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NOTE: Put banana slices on just before serving so that they don't turn brown.