Black-Bottom Banana Cream Pie

• 6 tablespoons butter or margarine, divided
• 25 NILLA Wafers, finely crushed (about 1-1/4 cups)
• 2 tablespoons sugar
• 4 squares BAKER'S Semi-Sweet Chocolate
• 2 large bananas, sliced
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 3/4 cups cold milk
• 1 cup thawed COOL WHIP Whipped Topping

1. 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
2. chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
3. pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours. Top with COOL WHIP and reserved crumb mixture just before serving.
4. Calories: 340
5. Total fat: 18 g
6. Saturated fat: 10 g
7. Cholesterol: 30 mg
8. Sodium: 310 mg
9. Carbohydrate: 44 g
10. Dietary Fiber: 2 g
11. Sugars: 32 g
12. Protein: 4 g
13. Vitamin A: 8% DV
14. Vitamin C: 6% DV
15. Calcium: 8% DV
16. Iron: 6% DV

butter, nilla wafers, sugar, s, bananas, cold milk

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