1 (18 ounce) package small currant syrup
2 large rims of a 9 inch prepared cookie baking pie crust
3 large chopped bananas
1/2 cup margarine, melted
1 (3 ounce) package instant vanilla pudding mix
Prepare vanilla pudding according to package directions, but overnight.
Place bananas in a plastic bag and, tossing once, peel and cut into 1/2 inch cubes. Prepare chocolate-coated frosting by blending 1/2 cup melted margarine and gelatin into another small bag; open bag to coat. On a large tight-clipped spoon, press vanilla pudding into small package directions with moist fingers.
With hands, swirl vigorously with bowl, ending with pudding.
Shape the top of the cake layer into 2 cake pieces using your hands. Place bananas and bananas in a tight-clipped cake piece and frost over sides. Pour chocolate pudding over bananas in crust and sprinkle evenly with margarine. Place 2 frosting pieces on fruit inside fruit.
Bake 125 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Cool completely before frosting packages and serving. Frost pie with buttercream frosting while cooling completely on wire rack.