banana cream pie

1 bag Betty Crocker? Sugar Cookie Mix
Butter and egg requested on cookie mix bag for spooning
75 mL (1/3 cup) butter, melted
7.5 mL (1 1/2 tsp.) vanilla
1 package (250 g [8 oz]) cream cheese, softened
250 mL (1 cup) powdered sugar
1.125 L (4 1/2 cups) frozen whipped topping, thawed
3 medium firm bananas, cut into 0.6 cm (1/4-inch) slices (about 625 mL [2 1/2 cups])
2 cans (4 servings each) Jell-O French Vanilla Pudding and Pie Filling Mix
750 mL (3 cups) cold milk
1 medium firm banana, cut into 0.6 cm (1/4-inch) slices (about 500 mL [1 cup])
New ingredients
1. Preheat oven to 190°C (375°F).
bake the cookies according to package directions
Let cool for about 30 minutes.
Set aside 4 cookies for garnish.
2. In a food processor, coarsely grind half the cookies.
Pour into a medium bowl.
Continue to coarsely crush second half of cookies; place in bowl.
Stir in melted butter and 2.5 mL (1/2 tsp.) vanilla until well blended.
In ungreased 33 x 23 cm (13 x 9-inch [2.8 L / 3 quart] baking dish, press cookie crumb mixture firmly into bottom of dish. Set aside.
3. In large bowl, beat cream cheese, powdered sugar and 5 mL (1 tsp.) vanilla with electric mixer on medium speed until smooth, scraping down sides of bowl frequently.
Stir in 500 mL (2 cups) of the whipped topping.
Spread over cookie crust.
Place 625 mL (2 1/2 cups) banana slices in a single layer on top of cream cheese mixture.
4. In another medium bowl, whisk together instant pudding mixes and milk for about 2 minutes or until thickened. Spoon over banana layer; spread evenly over top.
Spoon remaining whipped topping over pudding layer; spread evenly.
Cover and refrigerate for 4 hours.
5. Just before serving, crush remaining 4 cookies.
Sprinkle crushed cookies over pie and top with 250 mL (1 cup) banana slices.
Cut into 6 rows and 4 columns.
Cover and refrigerate remaining cake.