1 cup graham crackers
1 cup semisweet chocolate chips
1 (3 ounce) package instant banana pudding mix
1 (8 ounce) can sliced walnuts
1 (8 ounce) can chocolate filling
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, spoon together 1 cup graham cracker crumbs, 1 cup semisweet chocolate chips and 1 cup of the pudding mix. Combine the remaining pudding mix and chocolate mix; stir into the graham cracker mixture. Spoon into prepared crust.
To Make Filling: In a medium bowl, beat the cream, sugar and milk together with the pudding. Gradually stir in the banana pudding, followed by the whipped topping. Spread evenly into the pie shell, filling about 1/3 full.
Peel pecans, encasing chocolate pieces evenly. Place 1/3 of the pie filling in each cup of hot pie filling. Sprinkle topping evenly over pie. Refrigerate for 1 hour before serving.