Chocolate Banana Pudding Pie
The Chiquita Banana Jingle. Chances are, you can sing, or at least hum, a few bars of the famous Chiquita Banana jingle. The song first hit the airwaves in 1944 when Miss Chiquita made her debut. It was written to help teach Americans how to ripen and use bananas, which were, at the time, an exotic tropical fruit. At its peak, the jingle was played 376 times a day on radio stations across the United States. It was one of the most successful commercial jingles of all time.
“I’m Chiquita banana and I’ve come to say – Bananas have to ripen in a certain way – When they are fleck’d with brown and have a golden hue – Bananas taste the best and are best for you – You can put them in a salad – You can put them in a pie-aye – Any way you want to eat them – It’s impossible to beat them – But, bananas like the climate of the very, very tropical equator – So you should never put bananas in the refrigerator.”
I made my dessert into parfaits, because I needed to feed more people. But I highly recommend you try the pie, because in addition to tasting dreamy it also presents beautifully.
4 squares Baker’s semi-sweet chocolate
2 tablespoons milk
1 tablespoon butter
1 prepared graham cracker crust
2 medium bananas, sliced
2-3/4 cups cold milk
2 packages (4 serving size) vanilla or banana instant pudding
1-1/2 cups thawed Cool Whip (I used real whipped cream)
Microwave chocolate, milk and butter in medium microwavable bowl On HIGH 1 to 1-1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Makes 8 servings. Prep time: 20 minutes. Refrigerating time: 4-1/2 hours.