Black Bottom Banana Cream Pie

By mirving

Ingredients

• 6 tblsp butter
• 25 vanilla wafers, crushed
• 2 tblsp sugar
• 4 squares semi-sweet baking chocolate
• 2 large bananas, sliced
• 1 pkg (4 serving size) vanila instant pudding and pie filling
• 1 3/4 cups cold milk
• 1 cup thawed cool whip

Preparation

Step 1

Melt 1/4 cup of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 tblsp of this mixture and 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 tblsp butter 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 and sprinkle with reserved 2 tblsp crumb mixture.