Gingersnap Banana Cream Pie

• 12 ounces, weight Gingersnap Cookies
• 1/2 sticks Sweet Cream Butter, Melted
• 6 whole Ripe Bananas, Cut Into Pieces
• 8 ounces, weight Cool Whipped Topping, At Room Temperature
• 2 Tablespoons Confectioners Sugar
• 1 teaspoon Cinnamon

1. Note: Preparation time does not include 1 hour refrigeration time.
2. In a food processor, add gingersnap cookies and pulse several times. Add melted butter and run processor 1 minute to combine. Transfer to a 9-inch pie plate (I use a glass pyrex pie plate) and smooth out mixture using clean hands. Set aside.
3. Into the food processor, add banana pieces and pulse several times. Add whipped topping and run until smooth and creamy. Transfer banana cream into gingersnap pie shell.
4. In a small ramekin or bowl, add confectioner's sugar and cinnamon; mix well. Dust over prepared pie. Refrigerate 1 hour before serving.

cookies, sweet cream butter, bananas, at, confectioners sugar, cinnamon

Taken from tastykitchen.com/recipes/desserts/gingersnap-banana-cream-pie/ (may not work)