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Black-Bottom Banana Cream Pie

By: JELL-O

"Your friends and family will seriously go bananas over this spectacular tasting pie. This dessert is so creamy and luscious, even if you tell them how easy it was, they wouldn't believe you."

Rate/Review | Read Reviews (6)

Prep Time:
30 Min

Ready In:
4 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

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.