Preparation / Directions:
1. Prepare pudding mix as directed on package for pudding, except use 1 1/4 cups milk. When pudding is boiling, remove from heat. Cool slightly. Place plastic wrap directly on top of pudding. Refrigerate about 2 hours or until chilled.
2. Prepare Baked Tart Shell as directed except before baking, sprinkle walnuts over pastry and press in gently.
3. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Arrange banana slices in tart shell; top with pudding mixture. Serve immediately, or refrigerate 2 hours. Top each serving with about 1 tablespoon each strawberry topping and chocolate syrup. Cover and refrigerate any remaining tart.
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