4 (3 ounce) packages instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1/2 cup vegetable oil
1 cup milk
1 (14 ounce) can marshmallow creme
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a large, heavy skillet over medium high heat, mix pudding batter. Cook, stirring occasionally, until thickened. Remove from heat and pour over pudding in 2 individual pans. Spread mixture evenly over each pastry. If using an electric double boiler, heat marshmallow creme in microwave or over low heat in microwave, stirring constantly, until stiff. Spread over pudding covered pastry; chill overnight.
Bake in preheated oven for 45 to 40 minutes, until toothpick inserted in center of pan comes out clean. Cool completely. Refrigerate 1 hour.
Using a meringue pen or metal markers, draw half of the following directions onto the pie: 1/2 cup banana slices
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) containers of frosting. Press onto pie crust. Frost with chocolate frosting. Refrigerate 8 hours before serving. (Note: As soon as you pour the frosting, loosen foil. If you use waxed paper, you may want to bake this at 350 degrees F (175 degrees C) for about 20 minutes to allow the frosting to cure completely.)