1 (3 ounce) package instant chocolate pudding mix
1 cup water
1 cup chopped pecans
1 cup chopped bananas
1 cup buttery round crackers
1 cup white sugar
2 eggs
1 atom flavoring (MSO)
2 teaspoons vanilla extract
3 tablespoons HERSHEY'S Cocoa Butter
1 tablespoon margarine
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix the pudding mix, water, pecans, bananas, crackers and sugar until well blended. Mix in eggs and fill shells with pudding mixture mixture.
Spread chocolate pudding around the outside of a 9 inch springform pan. Place cooling trays in the bottom and side of a 9 inch springform pan. Place baking trays in pan. Unroll chocolate pudding, spreading evenly over the bottom of pans. Place second set of baking trays on top of pudding.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until set. Cool completely. Cut into squares. Keep refrigerated.