The past few weeks we have been adjusting to a new area, schools, and house. Going from a small private school to a much larger public school was hard at first for our kids, but they have been troopers and learned the building, schedules, and school id’s in no time at all.

Kids really are resilient and can adjust to new things so much quicker than adults.

So far in the house we have painted kitchen cabinets and the ceiling and walls in the living, kitchen, and dining area. And by we painted, I really mean my hubby painted while I drank my Dark Chocolate Latte and pointed out spots that he missed. That’s the part of painting that I’m good at.

1 refrigerated pie crust
1 cup dark chocolate chips
1/2 cup heavy whipping cream
1 – 8 ounce package cream cheese, softened
1/2 cup smashed banana (1 ripe banana)
1 – 3.4 ounce box instant banana cream pudding
1 cup milk
1 – 8 ounce container Cool Whip, thawed and divided
2 bananas, sliced
chocolate curls*

Preheat the oven to 400 degrees. Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely.
Heat the heavy whipping cream in microwave safe bowl for 45 seconds. Pour it over the chocolate chips in a bowl. Let sit for 1 minute, then stir until melted and creamy.
Spread in the bottom of the cooled pie crust. Refrigerate.
Whisk together the pudding mix and milk. Refrigerate for 5 minutes or until firm.
Beat the cream cheese until creamy. Add the smashed banana and beat again.
Add the pudding and 2 cups Cool Whip to the cream cheese mixture and beat until creamy.
Slice the bananas and place on top of the cooled chocolate in the pie crust. Cover with the pudding mixture gently.
Pipe on the remaining Cool Whip around the edges using a decorating bag and icing tip 1M. Refrigerate for at least an hour before serving.
Add more banana slices to the Cool Whip swirls and chocolate curls in the center right before serving.