Layered Banana-Chocolate Pudding Pie
- 16 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
- 3 Tbsp. butter, melted
- 2 cups cold milk
- 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
- 1 medium banana, sliced
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 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.
sandwich cookies, butter, cold milk, banana
Taken from www.kraftrecipes.com/recipes/layered-banana-chocolate-pudding-pie-95120.aspx (may not work)