Crust:
12 nutter butter cookies put through food processor
1- 1/2 tablespoons of soft cream cheese
Place all ingredients in the food processor pulse till fine and holds together slightly.
Place crumbs in a deep dish pie plate bake for 12 minutes on 350 degrees.
Cool.
Banana Cream Filling:
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
4 bananas, sliced
Topping:
Whipped topping
1 package of four nutter butter crushed
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Cool completely.
Slice bananas and put them into the cooled partially baked Nutter Butter Crust. Add the pudding on top.
Top with whipped topping or real whipped cream, garnish with 4 crushed nutter butters ( I put them in the zip lock bag and hit them with a rolling pin) sprinkle on top and refrigerate until ready to serve.