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Ingredients

3 cups crushed vanilla wafers ½ cup chopped pecans ⅔ cup butter, melted 2 cups semisweet chocolate chips 4 cups milk 4 ½ cups miniature marshmallows 2 (3.5 ounce) packages instant vanilla pudding mix 1 cup frozen whipped topping, thawed 2 large bananas, sliced 1 (1.5 ounce) bar milk chocolate candy

Nutrition Info

1031.9 calories carbohydrate: 140 g cholesterol: 51.7 mg fat: 52.7 g fiber: 5.5 g protein: 10.7 g saturatedFat: 25.6 g servingSize: - sodium: 751.6 mg sugar: 72.8 g transFat: : - unsaturatedFat: : -

Combine crushed cookie crumbs, pecans, and butter or margarine. Press into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 5 minutes. Cool.
Combine chocolate chips, 1 cup milk, and 2 cups marshmallows in a sauce pan. Stir over low heat until melted. Pour over cooled crust. Chill for 1 hour.
Arrange banana slices over chilled chocolate layer.
Prepare pudding mix as directed on box except use only 3 cups of milk. Fold in nondairy whipped topping and remaining marshmallows. Pour pudding mixture over bananas. Grate chocolate bar over the top. Chill for 2 to 3 hours before serving.

1 9x13-inch pie

This is a wonderful after-dinner dessert with coffee.