No-Bake Mile-High Banana Split Pie

In a large bowl whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping and sliced banana. Reserve 1/2 of banana pudding mixture and spread the remainder into pie crust.

In a small bowl stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container for drizzling on top. With the back of a spoon gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour or until firm.

Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.

In a microwave oven heat reserved fudge sauce until pourable about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.