Ingredients

20 OREO Cookies, finely crushed (about 1-3/4 cups)
¼ cup butter, melted
3 cups half-and-half
2 egg yolks
½ cup sugar
⅓ cup cornstarch
1 tsp. vanilla
2 Tbsp. butter, cut into small pieces
3 ripe, but firm bananas, sliced
1 cup thawed frozen whipped topping
Additional OREO Cookies, for garnish

Putting it together

1.
Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
2.
Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
3.
Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
4.
Refrigerate 4 hours or until set. Top with whipped topping just before serving. Garnish with OREO Cookies.

Tips and Tricks

Tip:Prepare using 2 pkg. (3.4 oz. each) vanilla instant pudding mix, prepared as directed on package using 2-3/4 cups half-and-half, in place of the homemade custard.

Serving Suggestion:Serve with a cup of hot brewed coffee.

Nutrition Information

Calories:	320
Total fat:	19g
Saturated fat:	11g
Cholesterol:	75mg
Sodium:	180mg
Total Carbohydrate:	38g
Dietary fiber:	1g
Total sugars:	25g
Protein:	4g
Calcium:	8% DV
Iron:	8% DV