Crush 22 of the cookies; place in medium bowl. Add margarine; mix well. Press onto bottom and up side of 9-inch pie plate. Refrigerate 30 min.
Spread peanut butter onto bottom of crust; top evenly with bananas. Add milk to dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over bananas.
Refrigerate at least 2 hours. Top with the whipped topping and remaining 8 cookies just before serving. Store leftovers in refrigerator.
Savor one serving of this special-occasion dessert. Each pie makes enough to serve 8 people!
Prepare as directed, using crunchy peanut butter.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 7g
Trans Fat 1g
Total Carbohydrates 59g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* 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.