1 ripe banana, sliced

1/2 cup chopped walnuts, divided

1 box (4 serving size) instant vanilla OR banana cream pudding & pie filling

1 can (12 oz.) evaporated milk

2/3 cup grated or finely chopped white chocolate, divided

2 cups frozen whipped topping, thawed

 

Arrange banana slices in bottom of baked, cooled pie shell.  Sprinkle with 1/4 cup chopped walnuts.  In medium bowl, whisk together pudding mix and evaporated milk.  Pour over bananas.

 

In small bowl, gently fold 1/3 cup white chocolate into whipped topping.  Spread over pudding.  Sprinkle top with remaining 1/3 cup white chocolate and 1/4 cup chopped walnuts.  Refrigerate at least 1 hour before serving.

 

Makes 6 servings.