For the pie crust: Preheat oven to 350. Place cookies, butter, and 1 tbsp sugar in a food processor and pulse until a crumbly mixture forms. Press mixture into a 9 inch pie pan (on the bottom and up the sides. Bake for about 12 minutes or until crust is golden brown. Remove from heat, let cool, and set aside.

For the pudding layer: In a medium saucepan, whisk together: sugar, cornstarch, heavy cream, milk, yolks, and vanilla. Cook over medium heat, until pudding begins to bubble and thicken (about 5 mins). Spread pudding mixture on top of the pie crust and cool in the refrigerator (about 1 hour). Add slices bananas across the top.

For the whipped topping: Using an electric beater, beat cream until firm peaks form. Set aside. Beat together cream cheese, cookie butter, and powdered sugar until smooth. Slowly fold in whipped cream. Once well mixed, spread on top of the banana layer. Crumble extra cookie crumbs on top for garnish (optional).

Refrigerate at least 2 hours before serving (up to 8 hours)