3/4 c. chocolate chips
2 tbsp. milk
1 tbsp. butter
1 prepared graham cracker crust
2 medium bananas, sliced
2 3/4 c. milk
2 pkg. instant banana cream pie pudding mixes
1 1/2 c. thawed Cool Whip

Microwave chocolate chips, milk and butter on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate chips are completely melted. Spread evenly in the bottom of crust. Refrigerate for 20 minutes until chocolate is firm. Arrange sliced bananas over the chocolate. Pour milk in large bowl. Add pudding mixes and beat with a wire whisk for 1 minute. Let stand for 5 minutes. Spoon over bananas in crust. Spread Cool Whip over pudding and refrigerate 4 hours until set.