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Black-Bottom Banana Cream Pie

6 Tbsp. butter, divided
25 vanilla wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping


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. 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. 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.

Source: www.kraftrecipes.com