Banana, Peanut Butter & Chocolate Pudding Pie

• 16 peanut butter sandwich cookies, divided
• 3 Tbsp. butter or margarine, melted
• 1 medium banana, thinly sliced
• 2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
• 1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping, divided

1. Finely crush 14 of the cookies; mix with butter.
2. Press firmly onto bottom and up side of 9-inch pie plate.
3. Place banana slices on bottom of crust.
4. Chop remaining 2 cookies; set aside.
5. Add milk to dry pudding mixes in medium bowl.
6. Beat with wire whisk 2 min.
7. Gently stir in 1 cup of the whipped topping; spread over banana slices.
8. Top with remaining 1/2 cup whipped topping and the chopped cookies.
9. Refrigerate at least 4 hours before serving.
10. Store leftover pie in refrigerator.

peanut butter, butter, banana, cold milk, topping

Taken from www.kraftrecipes.com/recipes/banana-peanut-butter-chocolate-pudding-pie-63492.aspx (may not work)