Banana Chocolate Cream Pie

• 1 sheet refrigerated pie pastry
• 3/4 cup plus 2 tablespoons 2% milk
• 1/3 cup instant chocolate pudding mix
• 1/4 cup English toffee bits or almond brickle chips
• 1 small ripe banana, sliced
• 3/4 cup whipped topping

1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Sprinkle toffee bits over crust; layer with banana and pudding. Spread with whipped topping. Refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator.

pastry, milk, instant chocolate pudding mix, toffee bits, banana

Taken from www.tasteofhome.com/recipes/banana-chocolate-cream-pie/ (may not work)