Directions:
- Cut 4 of the cookies in half and set aside.
- Place remaining 12 cookies in food processor(or pound in a zip lock) and process until finely crushed. Add butter and process until well blended. Press crumb mixture firmly into a 9-inch pie plate.
- In a medium mixing bowl, add milk and pudding mix and beat until well blended and thick.
- Spoon 1-1/2 cups of the pudding mixture into crust and top with bananas.
- Gently stir whipped topping into remaining pudding mixture and spread over bananas.
- Refrigerate 3 hours.
- Top with reserved cookie halves just before serving.
- Store leftover pie in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.06 Kcal (1185 kJ) | ||
| Calories from fat | 210.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.43g | 36% | |
|---|---|---|---|
| Cholesterol | 37.65mg | 13% | |
| Sodium | 445.25mg | 19% | |
| Potassium | 352.11mg | 7% | |
| Total Carbs | 50.66g | 17% | |
| Sugars | 20.9g | 84% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 201.45 Kcal (843 kJ) | ||
| Calories from fat | 150.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.67g | 36% | |
|---|---|---|---|
| Cholesterol | 26.79mg | 13% | |
| Sodium | 316.88mg | 19% | |
| Potassium | 250.59mg | 7% | |
| Total Carbs | 36.05g | 17% | |
| Sugars | 14.88g | 84% | |
| Dietary Fiber | 2.04g | 11% | |
| Protein | 4.87g | 14% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 1.6mg | 12% | |
| Calcium | 72mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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