• Remove the plastic insert from the ready made crust and place the crust {including the foil liner} into a pie plate for serving.

Banana Cream Pudding

• Combine instant banana pudding mix with milk and whisk until thick. Add 1 cup of the whipped topping to the pudding mixture and fold it in until evenly distributed.

Pie Assembly

• Add half of the banana pudding mixture to the bottom of the chocolate cookie crust in an even layer. Top with sliced bananas in a single layer that covers the pudding. Top the bananas with 1/4 cup of mini chocolate chips, followed by the rest of the banana pudding spread out into an even layer. NOTE: If you are making ahead or freezing this pie then stop here until ready to serve.
• Add the remaining whipped topping to a piping {or zipper} bag fitted with a large star tip and cover the top of the pie with whipped topping. NOTE: If you don't have a piping bag or star tip then just spread it out into an even layer. Sprinkle the remaining mini chocolate chips over the whipped topping in an even layer.
• Serve or refrigerate for up to 3 days.