Black-Bottom Banana Cream Pie with Caramel Drizzle

• 1 frozen deep-dish pie crust (9 inch)
• 3 oz. (3/4 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
• 1/4 cup canned sweetened condensed milk
• 1 banana
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold 2% milk
• 2 cups thawed COOL WHIP Seasons Delight French Vanilla Whipped Topping, divided
• 1/4 cup caramel ice cream topping

1. Bake pie crust as directed on package; cool completely.
2. Mix chocolate and condensed milk until blended; pour into crust.
3. Slice banana; spread over chocolate layer.
4. Beat pudding mixes and 2% milk in large bowl with whisk 2 min.
5. Stir in COOL WHIP; spoon into crust.
6. Refrigerate 4 hours or until firm.
7. Top with remaining COOL WHIP just before serving; drizzle with caramel topping.

crust, chocolate, condensed milk, banana, milk, topping, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/black-bottom-banana-cream-pie-caramel-drizzle-161160.aspx (may not work)