Black Bottom Banana Cream Pie

6 tbsp. butter or margarine, divided
25 Nilla wafers, finely crushed (about 1 1/4 cups crumbs)
2 tbsp sugar
4 squares semi-sweet baking chocolate
2 large bananas, sliced
1 pkg. (4 serving size) JELL-O vanilla flavor instant pudding and pie filling
1 3/4 cups cold milk
1 cup thawed Cool Whip whipped topping

Melt 1/4 cup of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.

Microwave chocolate and remaining 2 tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. 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. Top with whipped topping just before serving; sprinkle with reserved 2 tbsp. crumb mixture. Store leftover pie in refrigerator.

Eight servings.