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1
Preheat your oven to 350 degrees F.
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2
In a dry pan over medium heat, put your chopped walnuts and toast them.
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3
Stir them often for about 5 minutes or when they start to get that lovely toasted smell and get lightish brown around the edges.
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4
*Be careful not to burn them*.
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5
Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
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6
In a medium skillet melt your butter over medium heat.
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7
Add your bananas and saute them for a few minutes.
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8
Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
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9
Turn off the heat and stir in a 1/2 cup of your walnuts into the banana mixture.
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10
Set this mixture aside to cool a little.
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11
Take your tube of sugar cookie dough and press it into the bottom and up the sides of a 9 inch pie pan.
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12
Make sure you press in all over to an even thickness, just right up to the top edge of the pan.
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13
Place your pie crust into the pre-heated oven and let it bake about 10 minutes, or until the edges are browned and the middle is a light brown.
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14
It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
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15
Let your crust cool completely ( I used the fridge to help it along a bit).
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16
In a big mixing bowl beat your 2 packages of softened cream cheese, the dry pudding mix, and the milk together until smooth, with an electric beater on med-high/high.
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17
Fold in 1/2 of the container of cool whip into this mixture until well combined.
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18
Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
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19
Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
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20
Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
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21
Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
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22
You can chill your pie a little first or just dig in now, enjoy!
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23
(we ate it immediately, couldn't resist, but it's great colder too).
