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We would love to hear from you. If you have made any of our recipes let us know how you liked it and if you have any recommendations. If you would like to suggest a recipe to be posted, send us an email at icookandtell@gmail.com. Thanks for cooking with us!

Friday, April 18, 2008

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.

1 comment:

Kristin said...

I love recipes like this. Easy enough to whip up with ingredients on hand, and tasty enough to take to dinner. When you brought it here, I ate the leftovers for breakfast!