Another yummy-licious dessert recipe from pillsbury.com.

DESCRIPTION
What a clever idea! A fudgy layer on the crust keeps the crust from getting too soggy… and it provides a fabulous chocolate surprise in every bite.

Black Bottom Banana Cream Pie

INGREDIENTS

1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
2 cups milk
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2/3 cup hot fudge topping
2 cups sliced ripe bananas (about 2 large bananas)
1 cup whipping cream, whipped
Chocolate curls, if desired

DIRECTIONS

1.Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times.

2.Meanwhile, heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 10 minutes.

3.Spread fudge topping in bottom of shell. Top with bananas, pudding and whipped cream. Refrigerate at least 4 hours until serving time. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft): No change.