Black-Bottom Banana Cream Pie

6 TBSP butter or margarine, divided
25 nilla wafers, finely crushed (about 1 1/4 cups)
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 cool whip topping, thawed

1. Melt 1/4 cup (4TBSP) of the butter, place in med. bowl. Add wafer crumbs and sugar; mix well. Remove 2 TBSP of the crumb mixture; set aside for later use.
2. Press remaining crumb mixture firmly onto bottom and up side of 9-inchpie plate; set aside.
3. Microwave chocolate and remaining 2 TBSP butter in microwave bowl on high 1 minute or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.
4. Prepare dry pudding mix with 1 3/4 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.