Ingredients:

  • 6 Tablespoons butter or margarine, divided (4 tbsp and 2 tbsp)
  • 25   NILLA Wafers, finely crushed
  • 2 Tablespoons sugar
  • 4 squares Semi-Sweet Chocolate
  • 2 large bananas, sliced
  • 1 pkg.  (4-serving size) Vanilla Flavor Instant Pudding
  • 1-3/4 cups cold milk
  • 1 cup  thawed Whipped Topping

Directions:

  1. Melt 4 Tablespoons of the butter; place in medium bowl.
  2. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use.
  3. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
  4. Microwave chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted.
  5. Drizzle evenly onto bottom of crust.
  6. Top with sliced bananas. Set aside. 
  7. Prepare dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas.
  8. Refrigerate at least 4 hours or up to 24 hours.
  9. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.

Adapted from a recipe in Kraft’s Spring 2006 “Food And Family” magazine.