Black-Bottom Banana Cream Pie Recipe

  • 6 tablespoons butter or margarine, divided
  • 25 NILLA Wafers, finely crushed
  • 2 tablespoons sugar
  • 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
  • 2 large bananas, sliced
  • 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1 3/4 cups cold milk
  • 1 cup thawed COOL WHIP Whipped Topping
  1. Melt 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
  2. Microwave chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
  3. Prepare dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.