Black Bottom Banana Cream Pie

• 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 34 cups milk
• 1 cup Cool Whip, thawed

1. Melt 4 tablespoons of the butter; place in medium bowl.
2. Add wafer crumbs and sugar; mix well.
3. Remove 2 tablespoons of the crumb mixture; set aside for later use.
4. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
5. Microwave chocolate and 2 tablespoons butter on High 1 minute or until butter is melted; stir until chocolate is completely melted.
6. Drizzle evenly onto bottom or crust; top with bananas.
7. Set aside.
8. Prepare dry pudding mix as directed on package for pie; pour evenly over bananas.
9. Refrigerate at least 4 hours up to 24 hours.
10. Top with cool whip just before serving; sprinkle with 2 tablespoons crumb mixture.

butter, vanilla wafers, sugar, bananas, vanilla instant pudding mix, milk

Taken from www.food.com/recipe/black-bottom-banana-cream-pie-162843 (may not work)