To a mixing bowl, add the milk and pudding mixes, whisk for 2 minutes.
Spread 1 1/2 cups of the pudding in the pie shell.
Top the pudding with strawberry and banana slices.
Add half the Cool Whip to the remaining pudding and stir together until blended.
Spread mixture over the fruit. (I totally missed taking this photo.)
Spread remaining Cool Whip over the pudding mixture.
Drizzle with chocolate sauce and sprinkle with the chopped pecans.
Cover and place in the fridge for at least 3 hours to set.
Slice, top each slice with a maraschino cherry, serve, and enjoy.