Black-Bottom Banana Cream Pie
Nilla Wafer Pre-made Crust
2 tablespoons of butter melted
4 Baker's Semi-Sweet Chocolate Baking Squares
4 tablespoons of butter
Jello Instant Vanilla Pudding
2 cups of milk
Cool Whip softened in the fridge
Mix the Jello Vanilla Instant Pudding mix and the 2 cups of milk according to package instructions. Set aside so the pudding can start to gel.
Rehydrate the Nilla Wafer Pre-Made Crust by brushing it with the 2 tablespoons of butter. Heat the other 4 tablespoons of butter in a bowl with the chocolate baking squares in the microwave for 1 minute. Mix thoroughly and let cool for a couple of minutes. Then pour into the pie mold at the bottom.
Slice two bananas and place the slices on top of the chocolate.
Pour in the Jello Pudding. Do this very carefully! If you start dumping all of it in, bananas and chocolate will go flying. Easy does it!
Cover with saran wrap so that the plastic touches the top of the pudding. Otherwise the pudding will create it's own skin (which you'll have to peel off later, blegh!). Put in the firdge for 3-4 hours.
Take out of the fridge and cover with Cool Whip. Again, be very careful so the Vanilla Pudding doesn't mix with the Cool Whip.
Use a knife with a sharp point (like a good size paring knife) to cut a slice. Then scoop out with a large spoon or small flat spatula. Enjoy!
Hey here is a picture of a slice! Like it Tommy?!