Step 1: Ingredients
1 sleeve of Shortbread Girl Scout cookies (approx. 5 oz of your favorite shortbread cookies)
1/2 stick of butter (4 oz)
1 3.5 oz pck of vanilla instant pudding
1 3.5 oz pck of banana instant pudding
2 3/4 cup of milk
1/2 of 12 oz container of Cool Whip
Remaining Cool Whip
Step 2: Make the Cookie Crust
Melt butter in microwave and add to crumbs in food processor. Process until mixed.
Dump crumbs in a 9 in pie plate. Press firmly along bottom and sides.
Step 3: Make the Filling
Mix the pudding mixes and the milk together for a couple minutes. Once thickened, add the cool whip and mix well.
Scoop the pudding/cool whip mixture into the pie crust covering the sliced bananas.
Refrigerate for 2 hours.
Step 4: Topping
Return to refrigerator until ready to serve.