This isn’t one of mine but it’s a good one. Namaste, The Queen Cronista
  • 1 Pouch (17.5 Oz) Sugar Cookie Mix
  • Butter And Egg Called For On Cookie Mix Pouch For Drop Cookies
  • 1/3 Cup Butter, Melted
  • 1 1/2 Teaspoons Vanilla
  • 1 Package (8 Oz) Cream Cheese, Softened
  • 1 Cup Powdered Sugar
  • 1 Container (12 Oz) Cool Whip Frozen Whipped Topping, Thawed
  • 3 Firm Medium Bananas, Cut Into 1/4-Inch Slices (about 2 1/2 Cups)
  • 2 Boxes (3.4 Oz Each) Jell-O™ Banana Cream-Flavor Instant Pudding & Pie Filling Mix
  • 3 Cups Cold Milk
  • 1 Firm Medium Banana, Cut Into 1/4-Inch Slices (about 1 Cup)
Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13×9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

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