Chocolate Nutter Butter Pie

Chocolate Nutter Butter Pie

18 Nutter Butter sandwich cookies, crushed
3 Tbsp. butter, melted
2 medium bananas, thinly sliced
2 c. cold milk
2 pkg. (4-serving size) instant chocolate pudding
1 1/2 c. thawed Cool Whip, divided

Put cookies into your food processor and pulse until crumbed. Mix with butter.
Press firmly onto bottom and up sides of a 9″ pie plate. Place sliced bananas
on the bottom of crust to cover.
Add milk to dry pudding mixes and whisk for 2 minutes until thickened. Gently
stir in 1 c. of Cool Whip until no white streaks remain. Spoon over banana
slices. Top with remaining Cool Whip. You can also crush up 2 more cookies to
sprinkle over the top.
Refrigerate at least 4 hours before serving. Store leftover pie in the
refrigerator.