1 (9 inch) graham cracker crust pie shell
8 tbsp cream cheese, softened
1 1/2 cups cold milk, plus 2 tbsp
1 package (3.4 oz) instant vanilla pudding
8 oz Renards Chocolate Cheese Fudge
Whip Cream Topping
Beat cream cheese in electric mixer until light and fluffy. Add milk and mix until creamy and lump free. Add vanilla pudding adn beat on lowest speed for 2 minutes.
Slice Renard’s Chocolate Cheese Fudge and both bananas. Place the Chocolate Cheese Fudge in a single layer on bottom of the graham cracker crust. Layer banana slices on top the Chocolate Cheese Fudge. Pour pudding mixture over bananas. Refrigerate for 1 hour.
Top with whip cream and serve.