Black-Bottom Banana Cream Pie

I found this recipe online, and I have to say it's not the caliber of recipe I typically like making (I've since noticed it's also on the back of the Nilla Wafer box). I'm more appreciative of a 'from-scratch' approach. However, that said, I LOVE how simple and easy it is and, believe it or not, I have had more comments and compliments on this pie than I would have ever expected. If you're in a crunch and still want to please, here's your ticket!

6 Tbs butter, melted
25 Nilla Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbs sugar
4 squares Baker's semi-sweet baking chocolate
2 large bananas, sliced
1 pkg. (4-serving size) JELL-O vanilla flavor instant Pudding & Pie Filling
1-3/4 cups cold milk
1 cup thawed cool whip or whipped topping

MELT 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; 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 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. 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; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.