Banana Rum Pie
|Vanilla pudding mix||3 1⁄4 Ounce (1 Package)|
|Unflavored gelatin||1 Tablespoon|
|Milk||2 1⁄4 Cup (36 tbs)|
|Fluffy white frosting mix||1 Cup (16 tbs) (1 Package For 2 Layer Cake)|
|Rum||1 1⁄2 Teaspoon|
|Ground nutmeg||1 Dash|
|Semisweet chocolate square||1 Ounce|
Prepare Pecan Pastry; set aside.
In saucepan combine pudding mix and gelatin.
Cook according to pudding package directions, using the 2 1/4 cups milk.
Remove from heat; cover surface with waxed paper and set aside.
Prepare frostihg mix according to package directions.
Stir in rum flavoring, nutmeg, and dash salt.
Fold hot pudding into frosting.
Slice one banana into pastry shell; cover with half the pudding miixture.
Repeat with second banana and remaining pudding.
Chill 3 to 4 hours.
Diagonally slice remaining banana; arrange on pie.; Melt together chocolate and butter; drizzle over banana.