Finely crush 14 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Place banana slices on bottom of crust. Chop remaining 2 cookies; set aside.
Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. Gently stir in 1 cup of the whipped topping; spread over banana slices. Top with remaining 1/2 cup whipped topping and the chopped cookies.
Refrigerate at least 4 hours before serving. Store leftover pie in refrigerator.
Enjoy a serving of this rich and indulgent treat on special occasions.
Prepare as directed, using JELL-O Banana Cream Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 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.