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Black-Bottom Banana Cream Pie

Prep time 15 mins
Yield Makes 8 servings


  • 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

How to Make It

  1. MELT 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.

    MICROWAVE 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.

    BEAT 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.

    Nutritional Information
    Calories: 340
    Total fat: 18 g
    Saturated fat: 10 g
    Cholesterol: 30 mg
    Sodium: 310 mg
    Carbohydrate: 44 g
    Dietary Fiber: 2 g
    Sugars: 32 g
    Protein: 4 g
    Vitamin A: 8% DV
    Vitamin C: 6% DV
    Calcium: 8% DV
    Iron: 6% DV