No-Bake Mile-High Banana Split Pie

Recipe View 2 mins In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and well combined. (2 minutes)

Recipe View 5 mins Gently fold in 2 cups of the thawed whipped topping, followed by the sliced banana rounds. Reserve half of this banana pudding mixture for later. Spread the remaining half evenly into the prepared chocolate crumb crust. (5 minutes)

Recipe View 3 mins In a separate small bowl, stir together the hot fudge topping and dark rum (if using). Reserve 3 tablespoons of this fudge sauce in a microwave-safe container for drizzling. (3 minutes)

Recipe View 10 mins With the back of a spoon or an offset spatula, carefully spread half of the remaining fudge sauce over the banana pudding layer in the pie crust. Repeat these layers, using the reserved banana pudding mixture and the remaining fudge sauce. (10 minutes)

Recipe View 1 hrs Refrigerate the pie for at least 1 hour, or until the layers are firm and set. (60 minutes)

Recipe View 5 mins Arrange the drained pineapple chunks artfully in a single layer over the top of the pie. (5 minutes)

Recipe View 5 mins Spread the remaining whipped topping over the pineapple layer, swirling it into soft peaks using the back of a spoon or a spatula. (5 minutes)

Recipe View 30 mins Refrigerate the pie again for an additional 30 minutes to allow the topping to set. (30 minutes)

Recipe View 2 mins Just before serving, microwave the reserved 3 tablespoons of fudge sauce in short bursts (about 10 seconds) until it's easily pourable. Drizzle the warmed fudge sauce artfully over the top of the pie using a fork or spoon. (2 minutes)

Recipe View 2 mins Garnish the pie with the drained maraschino cherries and chopped walnuts. Serve immediately and enjoy! (2 minutes)