No-Bake Mile-High Banana Split Pie

Ingredients

• 2  bananas sliced into 1/4 inch slices
• 1 9-inch chocolate pie crust prepared ()
• 2 tablespoons rum dark
• 12 ounce fudge topping hot
• 5 ounce vanilla pudding mix instant
• 12  maraschino cherries with stems, drained
• 1.3 cups milk cold
• 20 ounce pineapple chunks drained canned
• 3 tablespoons walnut pieces 
• 12 ounce non-dairy whipped topping frozen divided thawed

Equipment

• bowl
• oven
• whisk
• microwave

Directions

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. 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. Arrange pineapple chunks in a single layer over top of pie.
4. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
5. In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds.
6. Drizzle sauce with a fork over top of pie.
7. Garnish with maraschino cherries and chopped walnuts.