Chop 2 cookies; reserve for later use. Finely crush remaining cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate. Spread banana slices onto bottom of crust.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over bananas. Top with remaining Cool Whip and reserved chopped cookies.
Refrigerate 4 hours or until firm.
Kraft Kitchen Tips!
Prepare using Jell-O Vanilla Instant Pudding.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 6 g
Cholesterol 15 mg
Sodium 390 mg
Carbohydrate 42 g
Fibre 1 g
Sugars 28 g
Protein 4 g
10 servings, 1 piece (108 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.