Cut 4 of the cookies in half; set aside. Place remaining 12 cookies in food processor; process until finely crushed. Add butter; process until well blended. Press crumb mixture firmly onto bottom and up side of 9-inch pie plate.
Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding mixture into crust; top with bananas. Gently stir whipped topping into remaining pudding mixture; spread over bananas.
Refrigerate 3 hours. Top with reserved cookie halves just before serving. Store leftover pie in refrigerator.
Sweets can add enjoyment to a balanced diet but remember to keep tabs on portions.
How to Crush Cookies by Hand
Place cookies in resealable plastic bag. Remove excess air; seal bag. Crush the cookies by rolling a rolling pin across the bag.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 59g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.