1 (20 ounce) can crushed pineapple, juice reserved
1 (3.5 ounce) package instant chocolate pudding mix
2 cups heavy cream
1 (14 ounce) can unprocessed frozen whipped topping, thawed
4 egg whites
3/4 cup semisweet chocolate chips
1 (12 ounce) container frozen whipped topping, thawed
2 eggs
1/4 cup heavy whipping cream
Combine pineapple juice and pudding mix in large bowl. Stir until smooth. Stir in heavy cream and egg whites; gently fold into mixture until well blended. Fold in chips and 1/2 cup melted chocolate. Spread mixture into prepared 9x13 inch baking pan.
Divide batter evenly among two 9x13-inch baking sheets. Bake in preheated oven for 40 minutes. Cool 5 minutes before serving. Bring back oven to 325 degrees F (165 degrees C) and spread peeled and chopped bananas evenly over bottom of prepared pan; sprinkle with remaining crushed chocolate.