Melt 2 Tbsp. butter; mix with cookie crumbs. Reserve 2 Tbsp. crumb mixture; press remaining onto bottom and up side of 9-inch pie plate.
Microwave chocolate and remaining butter in microwaveable bowl on MEDIUM 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended; spread onto bottom of crust. Top with bananas.
Beat 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.
Kraft Kitchen Tips!
Prepare using non-hydrogenated margarine, Jell-O Vanilla Fat Free Instant Pudding, skim milk and Cool Whip Light Whipped Topping.
This irresistible pie can be stored in the refrigerator up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 8 g
Cholesterol 15 mg
Sodium 200 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 21 g
Protein 2 g
12 servings, 1 piece (100 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.