Black Bottom Banana Cream Pie

Name: Black Bottom Banana Cream Pie
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 serving(s)
Ingredients: 6 tablespoons butter or 6 tablespoons margarine, divided; 25 vanilla wafers, finely crushed; 2 tablespoons sugar; 4 baker's semi-sweet chocolate baking squares; 2 bananas, sliced; 1 (3 1/2 ounce) box vanilla instant pudding mix, 4 serving size; 1 3/4 cups milk; 1 cup Cool Whip, thawed

Submitted by Jazz Lover

"From Kraft Food and Family. I made this pie tonight for dessert and it is a keeper. It is a no-bake pie so it was quick and easy to make. Prep time includes 4 hours to chill in the refrigerator"

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Ready In:: 4hrs 30mins
Ingredients:: 8
Serves:: 8

ingredients

6 tablespoons butter or 6 tablespoons margarine, divided
25 vanilla wafers, finely crushed
2 tablespoons sugar
4 baker's semi-sweet chocolate baking squares
2 bananas, sliced
1 (3 1/2 ounce) box vanilla instant pudding mix, 4 serving size
1 ³⁄₄ cups milk
1 cup Cool Whip, thawed

directions

Melt 4 tablespoons of the butter; place in medium bowl.
Add wafer crumbs and sugar; mix well.
Remove 2 tablespoons 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 2 tablespoons butter on High 1 minute or until butter is melted; stir until chocolate is completely melted.
Drizzle evenly onto bottom or crust; top with bananas. Set aside.
Prepare dry pudding mix as directed on package for pie; pour evenly over bananas.
Refrigerate at least 4 hours up to 24 hours.
Top with cool whip just before serving; sprinkle with 2 tablespoons crumb mixture.