Creamy & Luscious!
6 tbsp butter, divided
Nilla Wafer Cookies, finely crushed (about 1-1/4 cups crumbs) see crust options below
2 tbsp sugar
4 squares Ghiradelli Semi-Sweet Baking Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) Vanilla Instant Pudding
1-3/4 cups cold milk
Melt 1/4 cup (4 tbsp) of the butter; place in medium bowl.
Add cookie crumbs and sugar; mix well.
Press crumb mixture firmly into bottom and side of 9-inch pie pan and set aside.
Microwave chocolate and remaining 2 tbsp butter in bowl on high for 1 minute or until butter is melted; stir until chocolate is completely melted.
Drizzle evenly onto bottom of crust; top with bananas and 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.
Whip the cream with 2 tsp sugar and vanilla.
Just before serving top pie with whipped cream and chocolate shavings.
Store leftover pie in refrigerator.
Options for crust:
Chocolate cookie crumbs, graham cracker crumbs, pie crust, pre-made crusts…