Black Bottom Banana Cream Pie

I made this once last year, and TJ asked me to make it again.
So now I get to share it with you all.

1 refrigerated pie crust (I just used a graham cracker crust)
1 container cool whip
1 1/2 cups cold milk
1 pkg. semi-sweet chocolate chips
1 pkg. (5.1 oz) Instant vanilla pudding
1/2 teaspoon rum extract (I did not use this)
2 medium bananas, sliced
strawberries for garnish

Cook pie crust if using a regular crust instead of a graham cracker crust. Cool completely.
Place 1 1/2 cups of the whipped topping and bag of chocolate chips in a microwavable dish.  Microwave for 30 seconds, stir, then 30 seconds more until all melted.  Remove 2 Tbsp of the chocolate and put in a plastic baggie for decoration on top later.  Pour the rest of the chocolate mixture into the pie crust.  Place in the freezer to harden the chocolate while you are preparing the pudding.
Pour milk into a bowl and add the pudding mix and rum extract.  Whisk 1 minute or until it begins to thicken.  Fold in 1 1/2 cups of the whipped topping.  Slice 1 1/2 bananas, arrange slices over the chocolate layer in the crust.  Spread pudding mixture over top of the banana layer.
To garnish cut a small corner of the baggie with the chocolate reserve and decorate the top.  Also top with left over banana slices and strawberries if desired for extra decoration.

*Side note...the first time I made this, I thought the bottom chocolate layer was way to thick and fudgey....so this time, I only used 1 cup of cool whip and half the bag of chocolate chips and it was much more manageable.  For me anyway!  This way the chocolate bottom was not too overbearing.
But make it how you want....just giving you a heads up.

Chocolate layer on bottom.

Second layer of Bananas.

Third layer pudding.

Next decorate with the extra chocolate you saved and top with extra bananas.