6 TBS. butter, divided
1 ¼ cup Vanilla wafer or Graham Cracker Crumbs
2 TBS. Sugar
4 squares Semi-Sweet Baking Chocolate
2 large bananas sliced
1 recipe Vanilla Pudding
Melt 4 TBS of the butter and mix with the cracker crumbs and sugar. Press crumb mixture firmly into a 9-inch pie plate; set aside.
Microwave chocolate and remaining 2 TBS. butter 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 Vanilla Pudding as stated in recipe and pour immediately over bananas. Place plastic wrap over the top to prevent a crust from forming on pudding. Refrigerate for at least 4 hours or up to 24 hours. Top with sweetened whipped cream if desired.