20 Oreo Double Stuffed Cookies, separated with chocolate in large ziptop baggie and white in small bowl
2 tbsp butter
8-oz white chocolate chips
1 box (5.2 oz) French vanilla instant pudding mix
2 cups cold milk
2 cups whipping cream
2 tsp vanilla extract
1/2 cup granulated sugar
2 oz milk chocolate candy bar
Crush the chocolate cookies in the plastic bag using a rolling pin; crush fine.
Combine the white Oreo stuffing with the butter in microwave-safe bowl and microwave 30 seconds; blend with the crushed crumbs and press mixture onto the bottom and up sides of a 9-inch deep dish pie plate.
Melt the chips and spread a thin layer over the crust making a thicker edge above the rim. Place in the freezer 5 minutes.
Blend the pudding mix and milk using a wire whisk; mix well until it starts to thicken.
Beat the whipping cream in a chilled bowl on high with electric mixer until if forms stiff peaks. Fold in the vanilla extract and the sugar; blend until creamy. Fold 2 cups of the whipped cream into the pudding mixture; mix well.
Slice bananas over the bottom of the pie crust chocolate layer. Fill the pie with the pudding mixture and top with the remaining whipped cream. Grate the chocolate bar over the whipped cream for garnish.
Refrigerate until chilled through before cutting to serve.
Note: Leftovers should be refrigerated.