Black Bottom Banana Cream Pie

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.

Yield

8 servings

Ingredients

6 tablespoons butter or margarine, divided
25 vanilla wafers, finely crushed
2 tablespoons granulated (white) sugar
4 (1 ounce) squares semi-sweet baking chocolate
2 large bananas, sliced
1 (4 serving size) package vanilla flavored instant pudding
1 3/4 cups cold milk
1 cup thawed whipped topping or French vanilla whipped topping

Directions

Melt 1/4 cup (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 remaining 2 tablespoons butter in microwaveable bowl on HIGH for 1 minute 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 tablespoons crumb mixture.

Storage

Store leftover pie in refrigerator.