Chocolate-Nutter Butter Banana Pie

Chocolate-Nutter Butter Banana Pie

16 Nutter Butter Peanut Butter Sandwich Cookies, divided
3 tablespoons butter, melted
1 medium banana, thinly sliced
2 cups cold milk
2 pkg. (4-serving size each) Chocolate Flavor Instant Pudding & Pie Filling
1-1/2 cups (1/2 of an 8-oz. tub) thawed Cool Whip Whipped Topping, divided

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. Makes 8 servings