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Black-Bottom Banana Cream Pie

Prep Time:
30 min

Total Time:
4 hr 30 min

Makes:
8

4 Tbsp. butter, divided

14 CHRISTIE GOLDEN OREO Cookies, finely crushed

4 squares BAKER'S Semi-Sweet Chocolate

1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding

1-1/2 cups cold milk

2 large bananas, sliced

1 cup thawed COOL WHIP Whipped Topping

MELT 2 Tbsp. of the butter; place in medium bowl. Add crushed cookies; 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 MEDIUM 1 min.; stir until chocolate is completely melted. Spread evenly onto bottom of crust; set aside.

PREPARE dry pudding mix with 1-1/2 cups milk as directed on package. Top chocolate with bananas; pour pudding 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.