Black-Bottom Banana Cream Pie

Source: Kraft Foods

6 Tbsp. butter or margarine, divided
25 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
4 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

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.


Size It Up
Enjoy a serving of this indulgent pie on occasion.

Great Substitute
Prepare as directed, using COOL WHIP French Vanilla Whipped Topping.