Black-Bottom Banana Cream Pie |
INGREDIENTS:
6 tablespoons butter or margarine,
divided
25 NILLA Wafers, finely crushed
2 tablespoons sugar
4 (1 ounce) 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 Whipped
Topping
|
DIRECTIONS:
1. | 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. |
2. | 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. |
3. | 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. |
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