Black-Bottom Banana Cream Pie – a delicious recipe with butter, NILLA Wafers, sugar, 'S, bananas, cold milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 2 Tbsp. for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
2
chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is melted and mixture is well blended. Drizzle over bottom of crust; top with bananas.
3
pudding mix and milk with whisk 2 min.; pour over bananas. Refrigerate 4 hours. Top with COOL WHIP and reserved crumb mixture just before serving.
4
Calories: 340
5
Total fat: 18 g
6
Saturated fat: 10 g
7
Cholesterol: 30 mg
8
Sodium: 310 mg
9
Carbohydrate: 44 g
10
Dietary Fiber: 2 g
11
Sugars: 32 g
12
Protein: 4 g
13
Vitamin A: 8% DV
14
Vitamin C: 6% DV
15
Calcium: 8% DV
16
Iron: 6% DV
979
kcal
Calories
51
g
Fat
91
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons butter or margarine, divided, 25 NILLA Wafers, finely crushed (about 1-1/4 cups), 2 tablespoons sugar, 4 squares BAKER'S Semi-Sweet Chocolate, and more.
Yes, Black-Bottom Banana Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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