POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Spread 1 1/2 cups of pudding onto bottom of crust.
TOP with half of the strawberries; cover with bananas. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over fruit layer in crust. Spread remaining whipped topping over pie to within 1 inch of crust. Drizzle with chocolate sauce; top with remaining strawberries and pecans.
REFRIGERATE 3 hours or until set. Store leftovers in refrigerator.
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