Double-Chocolate Coconut Banana Cream Pie

• 6 Tbsp. butter or margarine, divided
• 25 vanilla wafers, finely crushed
• 2 Tbsp. sugar
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, broken into pieces
• 2 bananas, sliced
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1-3/4 cups cold milk
• 1 tsp. almond extract
• 1 cup thawed COOL WHIP Whipped Topping

1. Melt 4 Tbsp.
2. butter; pour into medium bowl.
3. Stir in wafer crumbs and sugar.
4. Reserve 1 Tbsp.
5. for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
6. Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.
7. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
8. Drizzle over bottom of crust; top with bananas and 1/4 cup coconut.
9. Beat pudding mix and milk with whisk 2 min.
10. ; stir in extract.
11. Pour over coconut.
12. Refrigerate 4 hours or until firm.
13. Top with COOL WHIP, remaining coconut and reserved crumb mixture just before serving.

butter, vanilla wafers, sugar, s bittersweet chocolate, bananas, s angel, cold milk, almond extract

Taken from www.kraftrecipes.com/recipes/double-chocolate-coconut-banana-cream-pie-162899.aspx (may not work)